I recently wet aged 5 whole ribeyes and 3 large beef shoulder roasts weighing approx 30 lbs ea about 30 days with great success. They were all in cryo vac with a kill date. The roasts did have a "bloom" to them when opened but when rinsed off and cut up that seemed to disapear and tasted great when cooked. They were very tender and awesome flavor. The ribeyes are to die for cut 1 1/4 inches thick and grilled to medium rare. I do turn them every other day. I age my briskets 35 to 45 days and then freeze before using as it seems to help with tenderness with the freezing process.