"I'm thinking of trying to dry age cuts of beef at home. Has anyone tried this and do you have any recommendations besides the usual ones, (ie, 32-38 degrees, 85% humidity, good air circulation(fan?), bacteria light(put one in the fridge?)) I'm planning on using a small refrigerator with nothing in it except the beef.
Also, any ideas on what I can use to cut the beef after it's done aging? I plan on buying Shell of Beef with the bone in it. It's a 15-20 lbs cut but I have no idea how to cut the bone with the meat still on it. Any help or recommendations would be appreciated. Thanks"