Does anyone else take the time to do this we cut up a beef yesterday and wrapped the steaks in Saran Wrap then we place back in walk in cooler for 30 days then slice into steaks and into the freezer starting doing this about 5 years ago my brother swears by it but I noticed little difference just curious who else does this

Vac pack then 30 to 60 days in the fridge. Sometimes longer if we forget.

We do similar to Vinke with steaks and rib roast. The rib roast we will take out of the plastic wrapper after a week, season, then let set in the fridge for 10 days. They turn out melt in your mouth tender.

My experience is you either got a good steak from the beginning or not. Those little things may help a slight bit but not much from what I've seen. Bought a whole bunch of dry aged steaks awhile back ago and wasn't impressed.

100%^^^

This is what I told my brother I would just cut them up now and be done with it

I always age steaks. 30-45 days, sometimes longer.

I know a butcher who supplies fancy restaurants and handles some Omaha steaks. He told me nothing goes to them that’s under 30 days then the restaurant may age more from there. That’s part of the $ difference at the fancy places, the time it takes to age.

The only steak I have ever ordered that was "aged" tasted like the smell of a green bellied coyote. Paid over $50 for that meal back in the late 90's. Never again! If it's a great cut of meat, you could carve it off a fresh killed critter and it will melt in your mouth. Glad I have a family of beef producers!

If your eating steak at any decent steakhouse, it has been aged.

We have the butcher hang it for three weeks, made a difference as the previous one hung for two.

If your trying to dry age a steak at home it's pretty tough to do. the humidity levels and temps must watched and regulated closely. Hanging in a cooler 14 days is sufficent.