Thread: Advice on handling meat after the kill

Only two ways to age meat
Dry aging; as in a commercial walk-in chiller or beer fridge but the beer fridge must have circulating air. The outside of the meat will dry out and will need to be trimmed before you eat it. You'd also get away with hanging meat outside (flyproof) during the colder months
Wet aging; get the meat home and cut it into your selected cuts. Vacuum pack the meat same day and leave it in the fridge for up to 3 weeks, then eat it or freeze it.
All to do with bacteria breaking down the muscle fibres, and trying to control that natural process.

Wet aging is what is used with vacuum packed cuts in the supermarket, and even most of the "aged ribeye" you spend megabucks on in the restaurant