Actually, a food writer I follow compared dry-aging to a slow fermentation process. He said the enzymes do all the work, but timing is EVERYTHING. Waiting for that perfect moment when the flavor peaks is what separates good from great. Your story totally proves that point, with the ribeye just sitting there until it was ready. It's not just about time, it's about trusting the process. Patience really is a SKILL in itself, especially with something as finicky as dry-aging.

Sure, it's embarrassing to get a detail wrong, but that happens often in historical research. One messed-up photo doesn't mean every non-archive source is unreliable. Personal collections or old newspapers can have unique info if you verify them properly. It's about being careful, not limiting yourself to just archives.

Did you check if it cuts down on coop smell too? My neighbor swears it makes the whole area less stinky lol.

Ugh, that's the worst, but it's way more common than you'd think. A lot of places just run tools through a grinder without knowing the proper angle for a saw, which basically ruins it. It's not just annoying, it's straight up incompetence because you can't fix a bad sharpen without losing a lot of the blade's life. I'd be asking for my money back, no question.