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By the appearance I assume that meat was a choice grade as there was not much fat which also tastes wonderful when aged. For years I had no source for prime grade. What I would do is go to my SAMS on a Monday or Tuesday when they are not so crowded, plus the meat guys would have replenished the bins of sub-primals. I would then go through most every package looking on the ends for telltale veins of fat. I’ve even asked the meat guys if they have any “good ones” back in cold storage.
The other thing you should consider is try aging longer than 30 days.