Well, I followed Jim’s advice and went ahead and butchered this at the 44 day mark (rather than the original 60 days I had originally intended). The meat was less pliable than I had originally anticipated and drier on the underside than the topside I was looking at. Here are the results:
I liked the results and now have the confidence to try this with a much higher grade of beef. What do most people do with the shavings? I am likely going to throw them on the smoker and use them as dog treats.