what is the max duration that I can dry aging using these bags

[James Mark]

Ron,

I intend on dry aging a large cut for 60 days, cutting off two steaks for cooking, and then want to dry age the remaining cut for another 30+ days. Do you suggest cutting off the steaks from the same end? Should I trim the untouched end before putting into a new bag for additional aging? Or should each steak come from opposite ends? Hope this makes sense!

James