That's a beautiful looking roast that you have. Good luck with it.
I do have one question. Why did you pre-salt the roast prior to starting the dry aging process? I've been dry aging my beef at home for a number of years and usually always have one in the works most of the year. I currently have one at around 9 lbs. that's been in for about 3 weeks. I have never pre-salted before starting the process, nor have I ever heard or read anyone recommending to do it. I have put a pan of salt below the roasts as you have, but frankly, I've never seen a discernible difference in doing so. I don't bother with it any more.
When I plan on cooking the meat after the process, I do pre-salt it for several hours, or overnight, depending on the size of the cut I intend to cook.
You have a lot of time to figure out what you're going to do with the roast when it's done. Personally, I would go half roast and half steaks. Freeze the roast, and when you get to the point of using it, decide to cook it as it is, or cut into more steaks.
Again, good luck to you, and keep us updated as you go.