How to do:
Dry aged the ribeye on the bone for two weeks, then aged five more weeks in Tallow.
The tallow that has been melted and kept in a temperature of 35-40℃ / 95-104℉ makes the perfect insulation to age in.
Make sure that the meat is cold, clean and dry, dip the meat 3-4 times in the lukewarm tallow.
Then back into the refrigerator so it gets solidified, then back into the tallow jacuzzi...
You can do this procedure for as many times as you wish, I usually do it 8-10 times.
Keep in a refrigerator at 3 ℃ / 37 F for 21-35 days.
Good luck...!

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