Choose a large, high-quality cut with good fat coverage, such as ribeye, strip loin, or sirloin
Trim off excess surface moisture and packaging liquid
Place the meat on a wire rack over a tray to allow airflow on all sides
Keep the meat in a dedicated refrigerator set between 34°F and 38°F
Maintain humidity around 75% to 85%
Use a fan or ventilated setup to keep air circulating gently
Keep the meat uncovered or loosely wrapped in breathable material
Avoid cross-contamination by storing it away from other foods
Check regularly for mold, spoilage, or off odors
Age for at least 14 days, with 21 to 45 days being common
Longer aging increases flavor intensity and tenderness
Trim away the dried outer crust before cooking
Cook the dry-aged meat promptly after trimming