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I am merging this with Wet aged beef. That article repeats parts of this one, they deal with pretty much the same topic and cite the same sources. --Amir E. Aharoni (talk) 14:44, 7 June 2008 (UTC)Reply
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Beef on aging racks would be good, like this wet aging imageorthis dry aging image... this is aged beef, just before cooking (something good for the top of the page, independent of dry or wet. 65.93.12.101 (talk) 12:51, 25 March 2011 (UTC)Reply
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An image of wet-aging would be good. 64.229.100.45 (talk) 08:18, 16 April 2011 (UTC)Reply
What does "higher grades of meat" mean in "Also, only the higher grades of meat can be dry aged,..."? It seems to imply greater fat-to-meat ratio, but it's unclear
--Limited Atonement (talk) 13:02, 16 September 2011 (UTC)Reply
The guy who wrote this article does a good job of exploding some of the myths about dry aging:
http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
In particular, he only measured 3-5% density loss, not the 30% claimed in this wiki entry.
