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I guess I’ve been dry-aging about a year now. Mostly I do NY strips because I can cut them 1.5-2 in. thick and still have a steak that weighs less than a pound. Recently did some lovely rib (whacked of a hunk for Prime Rib, and cut the rest into boneless rib-eyes.)
Currently have my first Prime Sirloins about a week into the process. I try to rotate two cuts in my fridge at all times, so I am never without a few steaks on hand.
It sure makes it hard to eat a supermarket (or even a high end restaurant) steak any more.