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Ron PrattLOL – touche’ – because elsewhere it says:
What cuts do you recommend dry aging?
In general, dry aging is done with the following subprimal cuts: strip loin (New York Strip), boneless ribeye (ribeye) and top butt (sirloin). These are steak cuts that age well and improve significantly in flavor and texture with dry aging. We recommend strongly against aging tenderloin for the traditional 14, 21, or 28 days. You can age other cuts to deepen their flavor, but we have not found that other cuts improve in texture significantly with dry aging.
One more important factor is the fat content of your meat. It is best to procure a subprimal that has a good fat cap or a lovely ribbon of fat in the “eye” as this aging fat is what imparts the umami, that indescribable particular flavor/aroma to dry aged meat.