The best solution:
Directly from the slaughter-house or a trusted butcher, it must be fresh and maximum 5 days old after the slaughter. This meat will develop the maximum in flavour. We recommend here especially meat from a young cow (female, who has not yet calved). The back should have an ordinary fat cover plus good marbling. What is great as well, an old cow (between 12 and 15 years) that has already calved at least 10 times – perfect for aging as well, you will be thrilled. Aging-time here 4-6 weeks for a great result.
Still a good solution:
Take wet aged meat out of the vacuum-bag and Dry-Age it for maximum 2-3 weeks in the DRY AGER®.