Welcome aboard! In all your reading of the forum I would have hoped you had run across the warning not to use one of those “dorm size”, or beer or wine refrigerators! The problem is they merely make the contents cold and most all don’t even circulate the air. In other words they do not extract the moisture being released from the meat. So while it may be cold, the moisture is still present and can make the meat rot. The best refrigerators to use are modern, frost free units commonly found in kitchens. Even if they are opened and closed several times a day is fine!
As for what meat to start with I suggest a choice grade and not prime! The sub-primal boneless ribeye say 10 to 14 pounds.
I’m sorry if I deflated your plans using that beer refrigerator, but better now than to wake up one morning to the smell of rotted meat.