There was another thread going about dry-aging some meat so I thought I would share the results of my latest dry-aging at home.
I used http://www.drybagsteak.com/
to do so in a fridge that is used to keep beer etc in it. The fridge stays around 36* or so and the humidity is probably in the 70's which is not ideal for dry aging, but the bags make up for it by creating a membrane that allows moisture out but not back in.
They should start paying me for making these kinds of posts.
Anyways, as you can see below you lose a LOT to trim. I wish I had taken a before and after pic, but you can still see all the trim there. I think it yielded nine 1.75" steaks. They are farking delicious also.
I think I'm going to go for another week next time I dry age some.