Great thread. I enjoyed every word. One or two things to think about/discuss. First, I buy the lower cuts of meat on purpose. They age up fine and they cost a lot less. I sometimes buy at Sam’s, but if you have a Restaurant Depot near you, they have many more to choose from in both Select and Choice. They have Angus also. Secondly, I may be doing it wrong, but I trim the entire cut after taking it out of the bag, before cutting it into steaks. Then I might only have to make minor trims to the steaks that I’m cooking or freezing. I’ve done maybe a dozen strips and rib eyes over the past year or two. Never, never had a disappointing age. Shortest was 21 days and longest was 37, I have a strip and a rib eye in now. I put them in at the same time and will be taking them out at different ages. Cut those steaks thick too.