The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Ribeye 18 days In. Any comments on the ongoing process?? Comments Appreciated › Ribeye 18 days In. Any comments on the ongoing process?? Comments Appreciated
Here is the thing, the flavor of the meat depends on a lot of factors: the quality (i.e. prime, choice, etc.), what the condition of the animal was during slaughter, how long it was aged before you picked it up, what was the temp of the truck it was transported in, the temp and humidity in your fridge, how long you age it, etc. etc.
So if it were me I would cut this at 45 days and try it. You can adjust on your next go around. There is nothing that says this has to go 35, 45, 60 or 100 days. There is a point at which aging does not benefit the flavor and that point a matter of personal taste.