Minor nit about an offhand comment, but, to be fair, a proper dry aging setup really has minimal to no risk of actual rot. Sanitary conditions and good air circ

Minor nit about an offhand comment, but, to be fair, a proper dry aging setup really has minimal to no risk of actual rot. Sanitary conditions and good air circulation will let you go pretty much indefinitely without worry, though from what I've seen of 400-700 day dry ages, you're really not getting much left that's usable as steak.