I ordered some UMAI bags from Amazon recently and decided to finally try dry aging some beef at home. I bought a fairly expensive (at least for me) choice whole ribeye from Costco.
I got it in the bag and sealed up. I read that some people had issues sealing the bag on the first try, but I believe I got 2 good seals on my first try.
The ribeye is now resting on cooling rack (that I MacGyver-ed so it's gets more air flow underneath) in the refrigerator in my garage. I plan on aging it for 30 days. I plan on cooking them on Feb. 17. (Disregard the label as I mistakenly thought I was going to do it for either 60 or 75 days.)