How did you do it ? I know they sell those special bags that will let the moisture out, but not let any bad stuff in. Might get some of those…
But then, what cut will be the best to dry age ?
How long to dry age it ?
Your experiences with dry aging beef please.
Thank you 
I’ve done a few days uncovered on a rack in the bottom of the fridge (in what used to be the salad drawer) to add a few days ageing to my 3 week aged beef that the butcher sells. It develops the flavour a bit for sure.
Edit to add I think 7 days was the most as I usually go to the butcher weekly.