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Dry aging has a direction for sure and I agree its a matter of taste. Just learning my taste, so far I found the meat to be a balanced beef flavor. The Ribeye was only 24 days old and the NY will be (hopefully) at least 10 days older. I do find I like the beef. The meat cooks and browns nicely, has a nice color at med-rare and a nice color at med-well. I found the texture to be mildly balanced so the extra days folks talk about may give a softer mouth feel. I also found the steak doesn’t lose the water like a wet age beef during the cooking and rest period.
My taste for Dry aged Beef, I will continue to dry age beef for the rest of my life, I like it.
Thx for the comments Ron