Re:Risks of Home Dry Aging

[Steven]

Thanks for your candor and the helpful best practice summary.

I’m bemused that such a huge effort is made by agriculture, food science, and regulatory agencies to study and manage time, temperature, and contamination conditions of common beef production while production conditions for beef that sits around rotting for a month are ignored and left to haphazardly implemented, anecdotal practices

Given 1% of the beef supply is dry aged with millions of people eating it, I’d have expected at least some scientific study of what constitutes safe dry-aging.