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Ron PrattBarry,
My understanding is the commercial aging houses leave the bone on primarily to control the weight loss as the thick bone essentially on 1/2 of the sub-primal will be protected though aging will take place, but not as rapidly. Then when they trim away the bone with their band saws there again will be some savings by not having to trim away the brown.
All the threads here about aging a bone in piece has dealt with preventing punctures in the Drybag and then wrestling with the problem of how the typical homeowner is going to be able to cut away the bones and or cut through them to permit serving individual steaks with bone in tact.
OTOH where there is a will there’s a way and you might just become the resident go to guy on the subject!
Ron