Question re Dry Ageing Bone in Rib Eye from butcher

[Thea]

Steve,
The other big reason we discourage dry aging butcher handled meat is that it may have been jaccarded, or blade tenderized. This puncturing of the muscle essentially injects it with bacteria, and requires it be cooked within days. Jaccarded meat is never suitable for dry aging.
Even Costco will often jacquard trayed beef, after trimming it of all the fat and bits you want to preserve when dry aging.