Thanks RRP. I’ll be interested to see what comes back.
As for aging huge chunks…one process for aging is to age entire halves just after slaughter and cleaning. At least thats what I’ve read……… 😉 Biggest problem with doing huge chunks I would think would be space and effort. If I were managing a steak house, I wouldn’t want to age anything more than a subprimal…why? Because I wouldn’t want to have to have a butcher come in and cut subprimals off the huge chunk.
I could be wrong…often am 🙂