Good to see this brought up again. Few things I enjoy more than a well aged steak. I do not possess the proper equipment to dry age anything, but wet aging requires very little investment and is easy enough for Joe Average to do.
Before I attempted wet aging on my own I researched and read everything I could get my hands on just to make sure I wouldn’t jeopardize or short change any food safety.
Usually the hardest thing to come up with is the kill date, and that is what everything is to be based on. If I buy at one of our mom and pops or a local locker the kill date isn’t an issue. If buying from one of the big chains it is next to impossible to get the kill date. In those cases I only buy cuts of meat that they sell a lot of. As Smokin said I doubt that they’re much over 2 weeks old. I routinely wet age my briskets, prime ribs, and rib eyes 21 days. I try to not let my wife know I’m ageing meat in my refrigerator. It totally grosses her out and I’m just too tired to keep trying to explain to her why the meat she likes so well tastes so much better than anyone else’s