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1
Trim exterior fat to 12 mm thickness; remove any exposed meat or blood clots; pat dry with cloth.
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2
Preheat aging space to 2–4°C with relative humidity maintained at 55–65% (use a humidifier or dehumidifier as needed; use activated charcoal to control odours).
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3
Place meat on an elevated stainless-steel rack (not touching sides or floor); ensure air circulates on all sides; position humidity and temperature meters adjacent to meat.
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4
Age beef for 21–28 days; age lamb for 14–21 days. Check daily for mould growth (white mould is acceptable; green or black mould indicates spoilage—discard).
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5
After aging period, trim away darkened, desiccated exterior (10–15% weight loss is normal); cut into steaks or roasts.
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6
Beef develops intense umami and tender texture; lamb develops deeper gaminess. Use aged meat within 3 days of trimming.
