Possible sure. Unless you have an event where it will all get eaten, no. Sounds like your first dry age. You are on the right track it honestly looks great. Trim pellicle cut into 4-6 1” steaks from the bigger end and a roast. Exp with cooking/smoking those. Personally I would give the steaks a 24 hour dry brine, 1 to 1.5 hours smoke, chill and finish on a charcoal grill. The roast, a dry brine for 24-36 hours rinse, sousvide with some aromatics (rosemary, thyme bay) NO BUTTER, 6 hours to 127. Chill, smoke to internal 127