Dry aging beef?

[jonumberone]

Originally Posted by BigAsh

Next time you do this I have a Johnson controller you can borrow to externally set the fridge temp to keep it more constant...

I have no idea what that is, but I appreciate the offer.

Originally Posted by mosesbotbol

Do you plan to serve this strip as one meal/event or are you cutting up strips to vacu-seal and freeze?

I plan on breaking this rib roast down into steaks.
I am using this attempt as a primer for second one that will be aged longer and cooked whole for Easter dinner.

I planned on updating a new pic today, but the awful weather will keep me from running home on my blow.
I am amazed at how much the appearance of the meat changes from day to day.
New pic tomorrow.