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Welcome to the forum. That is a great video! Its great when a guy knows both how to explain (teach) and understands how to fabricate the beef cuts.
I see why you are asking about dry aging flank steak, however in this video Dr. Rentfrow breaks down a dry aged half carcass and extracts the skirt, rather than dry aging an already fabricated skirt steak. The difference is that the skirt in a dry aged half carcass is protected from excessive dehydration by the rest of the carcass. When you dry age an already fabricated cut, there is nothing protecting it from dehydration resulting in “beef jerky” like “steak” . The fabricated skirt steak is very thin and will dry out in a matter of a couple of says, probably yielding something that you would not call a steak.