I received this info from a local butcher (5th generation). Pull out your icecube trays or save your egg cartons. Place your steaks or beef, uncovered, on the trays. Air needs to circulate all around the meat and the trays provide good drainage. Refigerate from 1 to 11 days (when true beef flavor is fully developed). It will look dried out and ruined but, fear not, it will grill or cook beautifully and you'll savor each tender bite. FACTS ON AGING BEEF: -gives beef increased flavor -increases tenderness -tenderness decreases immediately after slaughter while rigor mortis takes place (taking 6-12 hrs to complete) but then can increase up to 11 days before purchase from a retailer. After that there is no increase. -maximum tenderness and progress of tenderization is associated with the color of the beef carcass: -dark beef needing only 7 days -lighter can take up to 16 days -aging decreases the shelf life of fresh meat products, mainly ground beef. It is not advisable to freeze after aging as this will add more liquid to the meat. -due to evaporation and liquid drainage (dehydration), expect a loss of weight of the meat as it is approximately 70% water -most beef offered for retail sale is aged from 5-7 days (moderately aged beef) -restaurants age beef from 14-21 days in order to obtain a strong aged beef flavor -the length of time to age beef is stricly a personal preference.