Dry aging beef?

[mosesbotbol]

Originally Posted by jonumberone

This time I just put it in the bag, stuck it in the fridge and forgot about it.

Looks great. Why not the kamado the whole time?

What kind bag? I assume it let in some air? Did the meat touch any part of the bag?

I had a half a steer (grass fed from VT) aged 60 days before being cut and there was some funk to that as well. Next time I buy again, I may ask them to age longer. Between the grass fed and dry age, it was certainly different tasting.