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Hi, thanks for the question. Best conditions for dry aging are a relative humidity of 60% the air should be well circulated by fans and temperature at 38 degrees. Dry aging is not something I would attempt to do at home for many reasons. Beef needs to be dry aged in larger sections such as loins, ribs, etc. One cannot dry age a steak or two in the fridge, it will just get wet mould and be inedible.


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