So I've known about dry aging a steak and these bags, as I'm a follower of the video producer you post of Sous Vide Everything. I however do not do dry aging and I've tried dry aging, and I can't taste a big enough difference to warrant the extra work for it.
That said, I do think the quality of meat makes a huge difference. I'm finding the Walmart has some really great meat these days, as lower prices. I like Sam's club and Costco as well for some other unique pieces.