Select beef subprimal striploin or boneless ribeye from the club store or butcher. Choose an intramuscular marbled (boneless) peace, for example, Ribeye, Entrecote, striploin, Roast beef or ideally Heifers meat. Everything between 2 and 8 Kilo is ideal, avoid aging single steaks. Never use individual steaks! The meat should be marbled with a layer of fat, to prevent precious muscle meat loss. The meat should not be wet-aged, (wet aging in a vacuum bag) or stored in a cooling chamber for too long. Please consider that through dry-aging your meat can lose up to 10% of weight per aging week. Further weight loss occurs through skinning the dry crust. follow all the steps prudently. It will give the taste as we are claiming. Dry Aging Bags are very popular among commoners in Australia.