Dry aging beef?

[jonumberone]

I decided to do this again. This time I used a special bag that gets vacuum sealed and forms a bond with the meat.
The Roast was a choice cut boneless ribeye from Costco and the starting weight was a touch over 17 lbs. 17.23 if I remember correct, but again, I forgot to write it down.
My initial plan was to age this for 35 days.
Unlike the first attempt posted in this thread, I made it the full 35 days, however on day 35 I wasn't feeling well so I added another 6 days and wound up cutting it up on day 41.

Day 1



Day 10



Day 17 - I decided the meat needed a friend so I added a 15.75lb bone in roast to the fridge.



Day 29 for the boneless day 12 for the bone in.



Day 35