Re:Previously Wet Aged, is there a concern?

[Ron Pratt]

Welcome aboard, Dave! Yes you can still dry age that meat without a problem. Unless you have a personal preference I’d suggest you dry age that strip loin at least 21 days, though your 28 day is even better! What the difference will be is the concentration of beefy taste by the removal of the tasteless water which wet aging does not do. Good luck BTW from a fellow egghead!
Ron