I started to wonder about this today as dry-aged beef is not widely available in supermarkets. If they were, they're in the neighborhood of $25-40/lb. Frankly, I can't eat that all the time on a student's budget. So, I've looked online and found this guide: This site also contains pretty useful information about meats. A good article on dry-aging here. So, have you try to dry-age your own beef at home?