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Cutting it in half before aging would be fine! Now as for slicing some meat off at various stages could introduce unfavorable results with the remaining meat being dry aged. Additionally unless you leave plenty of excess material on the bag initially then each time you cut open the bag then you will still need to be able to reseal it again. Depending on the sub-primal you age I personally would age one half say at 28 days and the other 45 days. That way your palate should be able to distinguish the difference achieved by longer aging. Another choice might even be better like 35 days and 60 days. Ron