Dry aging beef?

[mosesbotbol]

Originally Posted by stearns

For the dry age bags, any idea of a maximum amount of time they can be kept in there? I've had a 90 day aged steak at a restaurant before that was amazing, but I didn't know if the bags had any limitations. I would like to have some steaks ready to be eaten the first week in August, I might toss them in during the coming week or two and let them sit if they will continue to improve

if you are going 90 days, you better have the right environment set up and a large cut of meat or you'll end up with expensive dog treats.