What are my options after aging and trimming the ribeye primal?

[Dave]

I haven’t actually timed it to verify if this is true but i’ve noticed dry aged meat tends to cook faster. So on a normal steak I may sous vide it to 130 and sear it..I drop the temp on dry aged meat a few degrees to make sure I don’t over cook it on the sear.

You can freeze it…I think it freezes better since there’s reduced moisture in the meat. Like most things, vacuum packed will freeze better.