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Ivan – a couple problems there – when the meat has already been cut into steaks there is probable chance that the raw meat surfaces have already been contaminated with bacteria and once sealed inside a DryBag that bacteria can multiply and ruin the meat. Even if it were not contaminated if you are like most people you will trim the aged edges and surfaces of the meat. Beginning with steaks already cut then trimming them considerably more since “both faces” will be hardened you are losing a lot of meat in the process. As for your brisket – I assume that is still in one solid piece – right? – the problem there is going to be the same of trimming off all brown hardened part thus losing much of the very edible meat you began with. BTW this is the same principle why they do not recommend aging a tenderloin for instance.
The best cuts for aging are the full sub primals of beef such as rib eye, strip loin, sirloin etc. and these typically start out in 12 to 18 pound solid pieces of meat and are aged in tact – not cut. Lamb can also be aged.
Sorry to be the bearer of bad news, but I’m just trying to help you.