Now I just have to figure out which way, and how long to age them. I know I'll dry age one for a couple of weeks, but how long and at what temp do you guys prefer? They are CAB ribeye roast, 15-18 lbs each
It's fairly common for them to have been off the hoof for 10-14 days prior to purchase, but there is no date on the bags. The 1/2 roast you don't see is for immediate consumption.
This is perfectly normal behavior.