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Correct me f I am wrong, but I think you may be confusing Dry Curing Charcuterie with Dry Aging of Beef. The weight loss requirement of 30% or more is for dry cured meats like capicola, pancetta, etc.
Dry aged subprimals of beef like your scotch filet or as we call it ribeye will loose much less weight during aging and there really isn’t any minimum weight loss requirement. In fact, if your subprimal were to loose 30% of its original weight it wouldn’t be that good. The crust that forms on the outside of beef during the first week or two prevents excessive weight loss and and that is a good thing for a steak.