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Well, Sir, the answer lies in how they tasted after cooking as 60 days isn’t necessarily too long. From the pictures though that meat had very little marbling. Marbling in itself means more taste and especially with dry aged meat. As for “should i have trimmed more”…personally you trimmed way too much! You trimmed off the tasty aged part!
Just remember that dry aged meat cooks MUCH faster than non-dry aged and you can ruin the meat by over cooking it. The best bet is to cook to temperature and never cook to time.