Hi, I have recently bought some dry age bags from you. My freezer is full of meat as I recently slaughtered one of my cows. Can I defrost some of the meat and then dry age it?

You probably addressed this to Thea, but she is a pretty busy person and normally does not monitor this forum so permit me to butt in. I see no harm in thawing and then dry aging in a DrybagSteak bag once it has been properly thawed. I assume though you are talking about large solid sub-primals and not individual steaks aren't you?

Hi thanks for your reply. The question was open to everyone most of the cow is know in single steak form in vac bags in my freezer.

I will take a wild assumption here that you may be better to try a single THICK steak after it has thawed slowly in cold water in a sealed zip bag. Let the steak develop a wet exterior and then dry bag when completely thawed. But I wouldn't let it run over 7 to 10 days. Experiment with one or two. My thoughts are that your best options are to use relatively FRESH loins.
But its fun to experiment, and lets see what your results are.. I have to become more seasoned myself to give solid dictums.