Hi there:
I am looking for opinions: should long-term dry aged rib eye have a tender/melting texture, or should it be a bit chewy/tough?
Over the last couple years, I have asked my local beef butcher to dry-age a full rib eye for me - first was 45 days, next was ~52, and final was ~60. I have the butcher do it because I simply don't have room for a second fridge.
The first two were prime grade (45 and ~52), the third (~60) was choice grade. These are corn-finished cows.
Soon as I bring the trimmed pieces home (roughly 11 pounds each), I slice them up into roughly 1.5 inch thickness, vac seal, then freeze. I will generally sous-vide at 128-130F for a couple hours, then sear on high heat (sometimes with butter, sometimes without). Super tasty, funky-licious, but always a bit tough, and the choice comes out rather dry. I've also tried a few reverse sear with my grill.
Everything I've read in the past, suggests they should be tender, probably can almost be cut with a spoon.
Please don't take the above as a complaint, I'm just wondering whether my results are normal 
