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That 5.33 pound roast is rather small for dry aging and normally aging a full sub-primal which weighing in at 16 to 18 pounds is better, but so be it. With what you said your meat has already lost 20% of it’s water weight at 21 days. I personally like my ribeye to age much longer but for your first pass with that piece I’d go 28 days and call it quits. As for your tenderloin UMAi Dry recommends 4 to 5 days being the optimum. So your tenderloin is done now! Ron