One day dry aging for beef in fridge?

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I just looked at 2 study abstracts on DryBag’s website. The benefits they are claiming include:

  1. Less odor.
  2. Less cross contamination.
  3. Higher product yield (couldn’t access full study to see %)

I do know butchers prefer to dry age “bone-in” subprimals with a nice fat cap. Fat cap protects the top side of the meat & bones protect the lean underside of the meat. Only bark loss is about 1/4 inch on both ends (vs) 1/4 inch bark loss on entire underside plus both ends when dry aging boneless subprimals.