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Highfill – I think it could apply to steaks or subprimals. I just posted a similar thought in this thread https://www.drybagsteak.com/forum/17-dry-aging-with-drybags/4590-my-2nd-age-plan-and-options
It was based on am earlier thread and info from “National Cattlemen’s Beef Association’s Center for Research & Knowledge Management”. It was mentioned in this post https://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3027-wetage-dryage?start=6#3604 and even commented on by Thea/BagLady in this post https://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3027-wetage-dryage?start=6#3609. There is mention on continued improvement at 9 days of vacuum storage after dry aging but degradation at 16 days so doing it for weeks might be a problem.
I think I’m going to try a 7 day vacuum storage after a 28 day dry age. That is covered in my thread “My 2nd age, plan, and options” (bad title but too late to change it).