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You can only dry age meat properly, if its attached to the bone. A drop loin hold two in demand cuts, the New York strip, or strip loin, and the mid to tail section of the Filet Mignon. Another important fact is the grade. You will waste a lot of time and money dry aging a grade less then extra choice.
One of the great misconception and representation on restaurant menu's is dry aged "Prime", there isn't enough prime beef in the market to satisfy the demand. 95% of what is stated as prime is a lower x> to choice grade. Another flavor enhancer is rendered beef fat. If you are a steak aficionado, cook a choice dry aged grade steak in beef fat, you'll be very happy.
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