dry aging thawed roasts?

[Stephen Armstrong]

Most of the roasts are in the 8-10 pound range. I bought an older cow from my butcher at a great price but the meat was expectadly tougher than most would like which is why I had most of the cow, ground up. I bought it at a steal, But I would still like to try and make it more tender. This is why I am hoping dry aging might help. So you are saying 8 pounds is the minimum?