Talked with the owner of a popular meat market today. He said he ages beef for 6 weeks before selling it. What do ya think?

14-21 days

Interesting at 6 weeks , dry ageing or just ageing ?

I know when fire destroyed the company I worked for, I was working and watching the building for 3 solid weeks and had a couple deer hanging, best meat ever. It was cold aged in a barn , ventilation wasn't a problem .
It turned kind of blue looking as it was already skinned.
Cut a chunk off and it was perfect inside.

Pulled a pair of deer ribeyes out of the freezer. 2017 on the package. Onion and garlic sauteed as sides. I skin and hang my deer for 4 or 5 days before breaking them down to final cuts. I am not a king, but some days like yesterday, I can pretend very realistically!!!

Those Dairymen in Wisconsin hang theirs for a MINIMUM 30 days but prefer 45. That is in a cooler with a beef that was strictly corn fed for 30 days before Butchering. Their steaks are the BEST!!!

Years ago the old butcher I worked for always said at least 24 days with the hip joints popped of course for a minimum .

We hang two weeks

Aging in a cooler precut and prewrapped as I took it.

10-16 days is what we use to do.

Local buddy and his family butcher beef and hogs weekly. They say it takes that long for the meat to stiffen in order to cut the meat and to provide a more tender meat.

The old butcher that I learned from said 19-21 days minimum, it has served me well over the years.

My deer club has a walk in deer cooler. I like to hang venison for 14 days.

we age our beef for minimum 2 weeks too a month.
depends on when we can get back to cutting and wrapping

6 weeks seems extreme. I like 30 days.

Beef hangs in the cooler 2 weeks then process the grindable portions, steaks, roasts one extra week. Deer, elk, sheep , goats 5 or so days in the 33 degree cooler. Hogs 5-10 depending on water content.

About 14 days depending on weather as I don’t have a cooler to hang them in.

When I dry age beef I do it for 45 days. 28-30 gives me the tenderness I like but 45 gives the flavor. I've gone out as far as 60 but it's stronger than I like. When I dry age pork I do it for 30 days and the flavor and tenderness is amazing!

Okay when you guys are talking dry aged what temp and humidity do you run your coolers at?

Vac packed for 39 or more
But,,,,, then there is dry aged,,,,,,,a whole different world…