I tried my steakager for the first time and aged a Canadian triple A prime rib roast and a striploin roast. I tried steaks at 28,42,and 60 days. The first thing is that there was so much waste that the steaks were very tiny. The second thing is that they were no more tender than fresh steaks. In fact the longer they aged the tougher they got. Strange. I would never use it again unless the results improve. I wonder if I used too small of a roast. My thoughts would be to use a large ribeye with bone in and a thick fatcap so the steaks would be larger and the waste would only be bones and fat. I thought the steaks would be super tender and that was not the result I got.I dont want to give up on my investment. Any input would help. Thanks.