Over the weekend, I picked up some AWESOME looking NY Strip steaks at Sam's Club. Heck, they even had a label touting the incredible marbling. I didn't need the label, I would have graded them above Prime as far as I could see. When I got them home, I was going to just immediately vacuum seal them up & set them aside for near future use. However? I started thinking... would be nice to age them a bit. So... Wife is freaked out, because I have steaks on wire mesh in a humid drawer of the fridge. Sent her this link, but not sure it clarified things for her: https://www.cooksillustrated.com/how_tos/5689-dry-aging-steak-at-home Anybody do any dry aging? Think I'm gonna go with the 4 days described at that link, and see how it turns out. If positive? I might re-purpose an ancient dorm fridge for dedicated aging, and will also try my leg of lamb.