HuskerBoard

I don't know anything about dry aging. Occasionally I have purchased 45 day aged whole ribeye rolls but I'm pretty sure that's considered wet aging. Have never gone the route of needing to carve mold off it although have heard it is worth it.

@man eating mastodon try this link. It seems pretty reasonable given what I do know about it. https://jesspryles.com/how-to-dry-age-steak/