Dry Age Trimming Question

Nanook said:

@SGH‌ . I will try it for sure. I bought a whole vac packed boneless rib at Costco this spring, and put in in the fridge for a month. (In the package still). Then I sliced a couple thick steaks and let them sit in the fridge for another four days on a rack. They were excellent. That's the extent of my beef aging. I'll be sure to give y'all's method a whirl though. Thanks for the advice. My last post was just my attempt at humour. Meant no disrespect.

4 weeks still in the cryovac package is called wet aging and a mere 4 days on a rack afterward is not a real dry aging IMO. Granted it is better than fresh kill from the grocery store, but not really an aged beef eggperience. Here's a friendly challenge...either try dry aging commando style in your refrig if SWMBO understands for say 4 weeks or pop for some commercially aged beef or even better pop for a steak dinner at a fine steakhouse that serves aged steaks. Once hooked on the taste then you will understand!

Great dialog here-makes me hungry just scrolling thru.  Most eggcellent tips and advice.  Now to convince SWMBO-have a great BGE day!