First timer here

[Ron Pratt]

Welcome aboard, Nick! The one thing about that cut you picked is it is very thick and dense. What I mean is 28 days will give some aging, but don’t expect to have your socks knocked off! Especially if you or your family aren’t accustomed to what aged beef looks like. Many newbies will trim trim and trim that meat and like I said that is a thick piece and you will have much waste and just trim off the beneficial taste from aging. My,advice is to go at least 35 to 45! days. Ron