This is my first try using the drybag dry aging system. Heres a link to the site.
http://www.drybagsteak.com/
I aged half of a ribeye sub primal for 32 days. Used the other half for prime rib. Ended up with 3 nice sized steaks after trimming. Dry aged steak definitely has a different taste to it. It reminded me of the taste you get from a high end steakhouse. Heres a pic before trimming.
The bag came a little loose on the bottom so I had to trim a bit more off than I normally would have but they still look pretty good.
After trimming.
On the grill at 700 with the lobster.
Plated
I think the next one I will do for a bit less time. That should make the amount that needs to be trimming off a little less. These had to have most of the fat removed from the outside and I think that may have affected the flavor of the meat. Still was very good though. Just different than normal.