What a concise report from a newbie! Yes, they are a very helpful and caring company – I know the president personally and she always gives encouragement and is a source of knowledge obtained from years dealing with professional commercial aging operations.
Who am I to disagree with the “home office” – but I have never flipped my meat once I place it on my rack. BTW I do always place it fat side down for whatever that’s worth.
As for the number of days that becomes a personal choice, but to me 45 days is my optimum time for rib eye. I’ve gone 60 and that was a tad too long and 35 days isn’t as good as 45.
Trimming is also a personal issue as you may read on other threads posted here. The hard outer “crust” becomes very hard, but slightly under it is a chewy tasty layer – but it is also an acquired taste.