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Ron PrattYou’re welcome! You might want to make it a practice to open the freezer lid every few days or at least once a week during the process – but I don’t recommend handling the sub-primal itself once it’s been sealed in the Drybag and placed on the wire rack. You just don’t want to disturb the bonding between the bag and the meat.
We don’t have a COSTCO here either and I’ve had some success with SAMS. At least at SAMS I can sort through dozens of subprimals looking for the telltale marbling on the ends. It’s a little tricky, but at least you can eliminate the not so good looking ones vs. the crap shoot of saying “give me that one” from a butcher shop!
You said you have a HEB in your area so I’m jealous – I hear from many of my friends in TX and they love HEB meats and prices. They even can buy prime there.
Lastly, about gagging at the cost of buying in bulk…you’ll find it is cheaper than buying individual steaks cut up for the display case. Here anyway that saves $1.00 to $3.00 per pound! True, there is the sticker shock of $100 to $140 for a big chunk-o-cow, but you’ll get over it after the first successful aging and having several aged steaks in your freezer for future meals!
Granted you will experience weight loss since that is what aging does and you will also have trimming loss, but pound for pound after aging and trimming you’ll be far better off than paying retail for some company or butcher for their dry aged beef. Trust me!
Ron