So, I really thought I had already posted this but I guess not. Decided to try my hand at dry aging. Got a 17lb boneless rib roast from Sam's and put it in a dry age bag. Then into the fridge for 34 days! Trimmed all the bad stuff off then souis vide at 131F for 4 hours. Finished on the wood fired grill and they were amazing! The fat that normally would be grizzle and tough was like butter. 2 weeks in. 3 weeks week 4 Ignore the A1!!!! Its for the potatoes. No steaks were harmed by A1 in the making of this experience. You can kinda of see here how after cooking the fat pulled apart from the meat and from itself on its own.