3rd time dry aging steak

[Ron Pratt]

Greg,
You really already answered your question with the variables you posted. There is one other possibility and that had to do with the cattle themselves and how they were fed and fattened let alone how old they were when slaughtered. The most obvious though is prime vs. choice. Prime means the meat is marbled with veins of fat which further enhance the taste of the beef when dry aged. The difference in length of time of aging since they were so close is minor though longer is better. As you probably already know dry aged beef cooks faster than “grocery store red meat” and that can account for crispy or more well done which IMHO diminishes the taste of a steak.

As for your pictures when I click on the link the picture is shown.
Ron