Welcome beefy!
Here’s a picture from Saturday night of a 2# chunk of that prime rib primal that I had aged for 35 days and then froze back in January. I am now at day 40 of another sub-primal that will end in 5 more days. BTW this meat was superb at 35 so I’m anxious to see what 45 will taste like.
As for buying some bags – why wait any longer?