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He explicitly states in the video that the steaks were dry aged for eighty days.
He has a resturant that I sometimes go to – Rockpool Bar & Grill in Melbourne- and the steaks are dry aged up to 74 days.
Below is a link to his menu, detailing the different steaks and their respective dry aging times.
For your information the Aust$ is currently on par with the US$ so the prices on menu can be easily converted.
I am thinking that I may attempt to do a 75-80 day dry ageing of a sub primal just to see for myself. I will let you know if I decide to proceed.