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You can use any cut of beef you like, but to minimize loss due to trim and Pellicle, you need a good volume to surface area ratio. If you have a lot of surface area and only a small volume of meat, you will only recover a small amount of meat with a lot of waste.
This is why butchers, restaruant and most home angers will do full slabs and not small roasts or single steaks. If you were to start with a 2” NY strip, you’d probably lose ½ of it to pellicle and trim. but with a whole striplion side, that weighs 14lbs, you might only lose 10-16oz over the whole cut due to pelicle and trim. With beef cheeks, you might only get one useable tablespoon of meat after aging for a short 14-35day period of time.
But if you want to give it a go as an experience then fill your boots and give it a try!