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Welcome aboard. I understand your basic question. I just hope you are not offended by my open and honest reply. People become advocates and literally “hooked” on dry aged beef after experiencing the wonderful taste of dry aged steaks at great steakhouses. Once you have acquired the taste then you realize why those businesses charge so much. Then you discover some how some where that you can dry age beef at home for a fraction of the price that those steakhouses charge for their dry aged beef.
Still with me?
The better the cut and quality of beef that you start with to age the better the results. Then there is the time factor…if you plan to commit 30 – 45 – 60 days to age your sub primal why start with a marginal piece of beef?
Sure, you could age a rump roast, but why bother?