Originally Posted by
hat attack
Thanks for your quick reply. Since I thought all beef (unless eaten less than 12 hours after slaughter) had to be aged, you got me doing a little research. Apparently Kobe beef is a dry aged beef... I also found that only beef still on the bone can be dry aged.
As I understand it, wet "aging" is something that happens by default when beef is shipped in vacuum sealed packages. So, yes, most beef sold in the US will be "aged".
One significant benefit of dry aging is, well, drying. The beef loses moisture, which is a good thing for good steaks. This can be done with smaller pieces and less time at home. OTOH, aging for 14-21 days, which is necessary for the meat to tenderize, runs a much higher risk of things going wrong (excessive growth of unwanted life), especially when you age in your own refrigerator.
I believe you looked in the wrong place though. I know of no problem dry aging boneless meat. I do it, though I limit my aging to less than a week.