I have been wanting to dry age beef at home for a while. So when I finally decided to go ahead and allocate some fridge space to this I was not sure what to expect. Have to confess that waiting was the hardest part of the process as you see the beef transforming and darkening.
I also bought a fresh Rib Eye from the local butcher to do a side by side comparison. I was rewarded with some beautiful steaks after waiting 35 days. These were so good, I am dry aging another 17 lbs Rib Eye slab.
