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Andy, first of all welcome aboard!
Now let’s see if I can address some of your concerns. I may have to ask some questions first before I can really zero in, but here goes…
When you said garage refrig I understand, but not the connection you made about it. We advise against using those inexpensive little dormitory size refrigerators as those typically don’t have circulation, but an old kitchen refrig now operated in a garage for say beer etc should still be ok, unless you already know it has circulation problems.
Where are you in the Midwest? I’m here in central Illinois and while my aging is done in my kitchen refrig as approved by my understanding wife, I do have a common upright freezer in my unheated garage. We too have had a sever winter and bitter cold, but my freezer has been operating just fine, so I would think your refrig is as well.
Doing the math if your 13 pound boneless has only lost a half pound in 2 weeks that is only a 4% loss and I will admit that sounds low. Is there any chance you can turn up the dial in the refrig? Do you see, feel or sense ice crystals in the meat like it is merely frozen? When you say bark I know the term, but if the meat is frozen then it isn’t losing much moisture and is staying brighter rather than turning reddish brown, but then 2 weeks is pretty short time wise for aging anyway.
As for aging given what you have stated so far my opinion is it will benefit by a longer aging period. What did you have in mind? BTW a 13 pounder can take more time due to its shape and personally I let my rib eyes age for at least 45 days, though 60 days makes them better.
One last thing…I sense that SWMBO isn’t too hot on this aging already so I hope you either read previous posts or ask questions before you start trimming your aged beef back to grocery store red, which defeats the whole purpose of aging beef!