Choose fresh, high-quality meat
Keep the meat unwashed
Trim excess surface moisture if needed
Place the meat on a wire rack over a tray
Store it in a refrigerator at 34–38°F (1–3°C)
Maintain steady airflow around the meat
Keep the meat uncovered or loosely covered
Age beef for dry aging only in a controlled environment
Leave meat to age for the desired time
Check regularly for off odors, slime, or spoilage
Trim away dried outer surfaces before cooking
Use clean hands, tools, and surfaces throughout