As many of you know I started a new job about a month ago

One of the many things I now do differently then any other shop I have ever worked in is age beef

We wet age all of our beef 14-28 days before we cut it

and then if it is Dry aged it goes from 28 days wet age to a minimum of 21 days dry age on top of that.

Any one out there have any experience with aging beef??

I am wondering about when is it too long? ( I have some USDA Prime Ribs, Bone In New Yorks, and Sirloins that now have 62 days of Wet Age on them. They smell good. They cut like a stick of butter but I am concerned about an end day

I also have some Dry Age that have been hanging around for 45-50 days now on top of the 28 days they got in Wet Age

I know I can cut them as long as the smell good but does anyone have an idea when I should be concerned with them