Dry aging beef?

[T.G]

I tried the Koji rice on a few NY strips (about 1" thick, 48 hour and 72 hour respectively) and a rack of BBRs (about 24 hours) over the weekend.

Different. Not bad. But, not even close to dry aging IMO. I did get the sweetness on the beef.

Not sure how much effect it had on the ribs, that rack seemed like it might be more tender and fell apart easier than the other rack cooked along side it in the pit barrel cooker, but I can't say if it tasted any different.

I was mistaken earlier about this being solely a fermentation process, it is an enzymatic process, but a much longer and different list of enzymes than than that found naturally in beef which is responsible for the changes in dry aging. Some of these different enzymes are responsible for the sweetness.

I think maybe in the right circumstances this process might be of use to me, but I hardly see it replacing dry aged.