Dry aging beef?

[jonumberone]

Originally Posted by T.G

Check this slick arrangement out: Steamykitchen tests the Drybag aging system

Might give this a try on a Costco cut of meat first before I attempt it with a prime cut.
The butchers I talked to recommended aging for 60 to 90 days, so the 21 days with this system is tempting.
Most of what I found online recommends 21 days as well.