Bobby Q or Rumrunner: Dry Aged Rib Eye Question?

Citizen Q

I dry aged a 16 lb ribeye for 4 days, it yielded 13 1/2 lbs of rib eye steaks, individually vacuum sealed with the Foodsaver. Question is, how long are these good for in the fridge before they need to be frozen? 14 days is my usual limit for fresh sealed steaks in a 34 deg meat drawer, but I would guess that with the dry aging, it should be shorter?[p]Thanks,
C~Q

Bobby-Q

Citizen Q,
Well you have them vaccum sealed so they should be just fine for your usual amount of time. Having drawn out 15% of the moisture has only made the beef safer, which is the side effect of intensifying the flavor.[p]Let us know when you cook them and how they turn out.