Many people age their beef at home and are still alive to talk about it but you do so at your own risk, and the risk is real. Read the following and do your own research before trying it.
needs to be done at precise temperatures and humidity under controlled circumstances. The average family refrigerator just doesnít have what it takes to properly age beef. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef.
"Worse still is this recipe for a trip to the hospital thatís been floating around the Internet. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel and place on the coldest shelf of your refrigerator. Every day for 2 weeks take the steaks out and change the towel. At this point you are promised a fantastic steak, provided you live though the digestive process after eating it. What you need is the experience and knowledge to know when spoilage first starts. There is a definite change in smell and color of the meat so very close inspection is required during the aging
process to insure that it doesn't go bad.
"The biggest risks to any piece of meat that you buy from the store and attempt to age are all the things that happened to that meat before you picked it up. Any exposure to bacteria during butchering, packing or shipping can make that meat unsafe to age."