Choose a whole, uncut beef cut with good fat coverage
Keep the meat cold at 34–38°F
Maintain humidity around 75–85%
Ensure constant airflow around the meat
Use a dedicated refrigerator, dry-aging fridge, or controlled aging chamber
Place the beef on a wire rack over a tray to catch drips
Keep the meat uncovered for dry aging
Age in a clean, sanitary environment
Check regularly for off smells, excessive slime, or mold
Trim away the dried outer layer after aging
Cook or portion the beef after trimming
Dry age for 14–45 days for typical results
Wet age by vacuum-sealing the beef and refrigerating it
Keep vacuum-sealed beef refrigerated at 34–38°F
Age wet-packed beef for 7–28 days
Do not age ground beef or small cuts
Use only fresh, high-quality beef for aging
Avoid temperature fluctuations during aging
Store the beef away from strong odors
Label the aging start date
Discard the beef if spoilage signs appear