Dry ageing beef crust forming timeframes

[Ron Pratt]

Three weeks and it should have been hard, by now. Are you using a modern, frost free refrigerator and not some dormitory size, nor a wine cooler or a frighted out in your garage? Also what temperature is it maintaining?

Typically 45 days produces a far better noticeable effort than just 30 days.

Yes, after dry aging you can steak out the meat and then freeze it for grilling later.
Ron