LOL – TRUST me – They treat me just FINE!!!
Keep us posted on your first venture here – have you two decided on the time frame? BTW bagging it was the easy part…being patient waiting for the time to go by is the hard part!
What has worked for many of us here is to start building up an inventory of dry aged steaks over a period of time. After aging then freeze your steaked out cuts in Food Saver bags. Not bragging, but right now I have a nice stash of frozen dry aged New York Strips, Rib Eyes and Sirloin to choose from.