The tray that you buy meat in that's wrapped in plastic like his is bad because it traps the moisture inside the package causing bacteria to multiply rapidly and speed up spoilage. Cryovaced meat has a slightly longer shelf life because most of the air has been removed. What you are referring to are umai bags. They are porous and allow moisture to escape while the meat ages. With that said you can't just leave a piece of meet in the fridge, forget about it, and call it dry aging