Wet aging steaks

let me reverse it and ask you this: why would it be UN-safe?
seriously, though, if your temps are ok, it should technically be safe.  don't think the vacuum helps any.  you would simply be trading one set of microbes for another.  as long as temps are good, it should be ok.

the nose check will be difficult, because anything 'different' you and your wife may assume means bad.  aged meat has a distinct smell that will will eventually store in the memory bank.  it should smell like that, but i can't describe it over the internet tubes.

i personally would have no qualms eating it, but i simply find that wet-aging to a great length makes for an overly cloying, sickly sweet flavor.

my personal best is a hundred days, but a buddy of mine (i use that term loosely) ate one that i had aged a hundred days, packed in my carryon to georgia, drove in the trunk of a hot rental car to a cabin, left in a cooler all weekend, tossed into his own cooler, drove back to his house, tossed in the fridge, abd forgotten for a month or so.

he said it was fantastic.

)

i don't think they are the same.  a dry aging steak is also wet aging (internally).

i generally go about 2 weeks wet, then unwrap and go 45 days dry.  either a total of 45 days wet-plus-dry, or 45 dry on top of the two weeks wet (60 total)

Wash it, pat dry, salt it and leave it to warm up

Or hot tub in the package, rinse, pat dry etc.

Overly wet aged stuff can smell sweetish, hard to describe, sorry.

It's an aquired taste, and does require a leap of faith. If you dont feel confident, and are worried about temps, dont feel bad tossing it.