To each his own, but to me I’d have to wonder how much aging is going to occur with a solid piece of meat that large. I mean the center would be so dense. Instead I would cut the chunk into manageable size pieces and use the large bags. I’ve seen several videos of large commercial drying rooms with primals resting on shelves, and don’t recall ever seeing as large pieces as you are apparently trying to tackle. Good luck if you decide to stay the course!