A quick guide to dry-ageing your meat at home:
The process of cooking meat starts from the time of purchase. Be sure to purchase a top-quality piece of beef . Remove it from its packaging and place it on a cooling rack set over a tray.
Place the tray (uncovered) in the bottom of the fridge, making sure there is enough space for air to circulate around it – the cold, dry environment is good for this rudimentary method of dry-ageing.
After a few days (larger cuts such as joints will take longer than steaks), remove the meat from the fridge, trim off the exterior (which would have dried out) and the meat will be ready for cooking.