Hello all! I'm currently at a local 50 seat place with a fairly contemporary menu and trying to tweak it. I've been trying to find information about doityourself dry aging of beef and was surprised to not find very much information. What I did find recommends wrapping your beef strips in towels and changing them every day. Good refrigeration, low humidity, etc. I've been doing this with cheesecloth and aging ribeye and sirloin strips for up to 14 days and it seems to have a very good effect. Tender, juicy, slightly musty, etc. I trim the steaks as I go. Obviously a higher cost, but I feel it's worth it as it seems to have good buzz associated with it. Kind of the back to basics approach. One chef I worked with at a very large steakhouse operation used to just unwrap his strips and let them sit there for a few days. It seemed a little to crude to me, there must be something better. What I'm wondering is if anyone has had personal experience with this small-scale method. Most of the info I have found talks about big houses and/or unrealistic equipment. I want to age up to 8 strips at a time for about 2 weeks. I appreciate any and all suggestions.