Probably very true.evilpsych said:well.. it's kind of a so-so mod.. all the research i've done on 'dry' and 'wet' aging indcates that the BEST 'aging' processes take place in properly controlled conditions before the meat is even carved off the entire SIDE of beef involved.. all the 'proper' aging i've heard about takes place with a whole side left at 40 degrees and about 20-40% humidity before it's carved.. theory being that the fat layers, membranes etc.. will let only the water through.. and prevent decay of the better parts while still allowing the dehydration of the meat needed to concentrate the flavor... it's really tough to do properly on already trimmed and sectioned pieces.. i tried it once on about 10 5lb tri-tips once.... wasnt *that* much of an improvement.