Looks like good meat.

My method...

I usually take the whole thing and stick it on a baking cooling rack, then slide that into a bar fridge (luckily they make them the same width, so the rack becomes a shelf). You can then dry age at home. Putting a pan of salt in the fridge helps keep humidity low and close enough to 70%.

As you need meat, take it out, and slice off what you need.

You'll then have meat aged at various stages until you finish it. I go from 0 days and finish by about 40 days, sometimes 60 days. After 60 days I don't enjoy the flavour.