Thank you for the thorough description of your experience and process. I am the “lady on the phone.”
My recommendation to flip the meat only comes from watching many a dry aging piece of meat age very, very slowly on the bottom. Gravity will allow moisture from the meat to continue to collect there, and there may not be as efficient a flow of air as you will have along the top surface of the meat, in most cases. Furthermore, the effective drying of the top surface (given that fact that the fact cap exudes no sticky proteins to maintain a bond), it is likely to release from the UMAi Dry at some point as aging proceeds. My thought: why not even out the flow of moisture throughout the meat while aging.
As Ron suggests, though, not flipping the meat is also just fine. I have simply found that it is encouraging to see the larger meat surface turning that deep mahogany red-brown and developing a nice bark. With fat cap up, you won’t see that happening as early or as readily.