Time to Dry age some beef

[BamaProud]

Well since our plans for the Eclipse fell-through and there will only be the 4 of eating that day, I decided to cut the Roast in half and only age half of it. I'm cooking half tomorrow for my birthday and aging the other half until April 8th.

 

[BamaProud]

Sounds like a fun project if you can control temp and humidity. Is being grass fed what made the price so high, or is it actually prime and not choice?

I use a wine fridge.
Humidity around 85%, temperature ~38 degrees(I know that is a bit warm) and constant airflow has worked well for me in the past.

I do love a lot of white fat in a Ribeye, but I think a leaner grass fed prime rib is hard to beat.