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You have answered most all of your own questions except for the aging time. 21 days is the normal hanging time observed by slaughter houses and is not to be considered “dry aging” the meat. You should disregard that 21 days so 45 means 45 from from you “bag it”. I am assuming your butcher is experienced in cutting up the carcass in the cuts most customers want, though it would be wise to tell him you want your rib eyes and strip loins to be left intact as “sub-primals” meaning you will steak them out how and when you want them. Typically such sub-primals will weigh 16 to 18 pounds for rib eyes and 12 to 15 for loin strips. When you mention “top butt sirloin” I normally buy those all as one piece and then separate them myself as yes the grain of the meat runs perpendicular and if not separated properly you can mess them up.
BTW who will be doing the grading of the meat for you?