I tried dry aging my own beef and here’s how it went. I started with a 10 pound, bone-in, strip loin. It went in the dry ager for 35 days. When it came out, it lost 2 pounds and was looking pretty intense on the outside. Since my roast was bone-in, I used a hacksaw to cut off the edge piece and then cut a 1.5” thick steak. The color of the meat inside was beautiful. Nice and dark red. Had a bit of a funky smell, which is expected from the aging process. I trimmed off the outside, seasoned it with salt and grilled it hot and fast to medium rare. And the result was delicious. The meat had a super strong beefy flavor and was very tender. Those are the 2 main benefits of dry aging. I put the rest of the roast in the dry ager and will cut another steak in 30 days. When I posted this in my stories, someone asked me if it’s worth doing. And the answer is, it depends. If you love beef and steaks and like to experiment with new flavors, it’s absolutely worth it. The flavor, texture and ...