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Your choice of a rib eye from SAMs is a good one. It is a tasty selection with its marbling and even if your wife isn’t particularly a beef fan we enjoy ours in other beef dishes besides a nice big grilled steak!
You have the terminology correct and no one will look at you funny if you use sub-primal and primal interchangeably. Heck I’ve even had clerks in butcher shops look perplexed when I use either term!
With a rib eye in cryovac at SAMs I have bought them as small as 9 pounds and as large as 16 pounds, but 14 pound is quite common. My advice is to look over all they have out in the case. Inspect them for excessive fat caps and check both ends to see what marbling veins appear there. This will be a little difficult, but you should get an idea.
As for the 4 days in cheesecloth…trust me the DrybagSteak method will produce FAR superior results! BTW how long do you plan to let it age? For a rib eye I really recommend not less than 28 days and 35 is even better.
And lastly, your refrig temp sounds perfect, just be sure the bagged meat rests on on open wire rack/shelf. And my last bit of advice is don’t go moving the meat around!
Feel free to ask for clarification!