Buy a large, well-marbled primal cut with the bone on if possible
Use fresh beef from a trusted source
Set up a dedicated refrigerator or dry-aging fridge
Keep the temperature between 34°F and 38°F
Keep humidity around 75% to 85%
Ensure constant airflow around the meat
Place the beef on a wire rack over a tray
Do not wrap the beef in plastic
Do not let the meat touch other foods
Clean and sanitize the fridge before starting
Pat the beef dry before aging
Leave the beef uncovered in the fridge
Age for at least 14 days
Age for 21 to 45 days for stronger flavor
Check regularly for off smells, sliminess, or mold
Trim away any hard, dark, or dried exterior before cooking
Cut the aged beef into steaks or roasts
Cook the beef soon after trimming
Use a thermometer to verify fridge temperature
Keep the fridge door closed as much as possible
Label the start date on the meat
Discard the beef if it smells rotten or shows unusual spoilage