"For dry aging at home, it's best to use a dedicated refrigerator that allows for airflow and maintains a temperature between 34 and 38 degrees [Fahrenheit]. A mini-fridge is a viable option for this process. Keeping your meat in a designated refrigerator is strongly suggested to avoid cross-contamination or flavor transfers between products. Eggs, dairy, and vegetables in your fridge will alter the beef's flavor, which is something you want to avoid."
"Place the steaks on a wire rack so that air circulates around the meat, allowing for the muscle to dry evenly. Large cuts of steak are ideal for dry aging, but you can theoretically work with any size you want. The fat content of Wagyu will help reduce the risk of drying out, which is the problem that small cuts tend to run into."
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