Originally Posted by martyleach
Dry aging is quite different in that you are essentially dehydrating the beef to intensify the flavor. The beef is usually wrapped in a cheese cloth to absorb the liquid and hung in the refrigerator for 14-30 days or more. Then you slice off the ugly outside and cook it You should Google this and get more information before attempting. I sound like a lawyer....... barf, barf...
Marty is right, you are basically dehydrating your beef.
You can do that for a day, or a month. Doing it for a day is easy -- anyone can do it -- and it yields positive results. Doing it for a month requires some serious skills.