Can you use any beef joint to dry age

[Thea]

Simon,
Generally steak cuts are the best to age, since the muscle and fat content is best suited too aging. Some cuts get “liver-y” when dry aged, others get mushy, and yet others don’t improve at all. A lean cut or lean grade of beef has very little improvement since a big part of the flavor profile comes from nuttiness that the aged fat imparts.