Choose a large, well-marbled primal cut
Keep the beef untrimmed with the fat cap intact
Use a dedicated refrigerator or dry-aging fridge
Maintain 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
Keep the meat uncovered
Avoid opening the fridge frequently
Monitor temperature and humidity regularly
Dry age for at least 14 days
Age for 21 to 45 days for stronger flavor
Age longer only with proper control and inspection
Check for mold, slime, or off odors
Trim away the dried outer crust after aging
Cut the aged beef into steaks or roasts
Cook the beef promptly after trimming