Dry aging beef?

[mosesbotbol]

Originally Posted by Chainsaw13

I didn't think you wanted to cover the meat with anything, to allow it to release it's moisture and basically dehydrate (amongst other changes it'll go through). Wouldn't the cling wrap hold moisture in and allow bacteria to grow?

It's only on the cut end. Leaving the wrap the cut end keep the meat fresh, saving needless trimming each time I want a steak. The other 5 sides are bare.