Here's some good info for ya ....

The nearly lost art of the great steak
Once upon a time you could go to your corner butcher and buy an aged USDA prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. The reason for this is that aging allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavor.

Dry Aging
The old method of aging meat in known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 degrees F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85% to reduce water loss and to control bacteria and you need a constant flow of air all around the meat, which means it need to be hanging in a ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat.

There are many reasons that butchers don’t typically age meat these days. First of all the cost of aged beef can be very high. Because of the weight loss of aged beef, the price per pound can be pretty outrageous. If you add in the time, storage space, refrigeration, labor that price just keeps moving up. For aging to properly improve the quality of a cut of meat, it should contain substantial marbling. This means that there is fat evenly distributed throughout the meat. Only the highest grades have this kind of marbling and make aging worthwhile. (there is no marbling in deer)
Because of the high price and the space necessary to age meat, dry aging has become very rare. Actually only a few of the finest restaurants buy aged beef. Many in fact, have taken to aging their own beef.


Wet Aging
The less expensive alternative to dry aging is called wet aging. Meat is shipped from packing plants to butchers in vacuum packaging. Butchers can set this packed meat aside in their refrigerators and allow them to age. Since the meat is packed in it’s own juices the enzymes will breakdown the connective tissues and make it more tender. However, because there will be no fluid loss the concentration of flavor that you get from dry aging won’t happen.
So why not save yourself some money, and age your own beef? Take that vacuum packed primal cut (from which market cuts are taken) from the butcher and put it in the refrigerator for 2 weeks and you’ll have a really tender piece of meat, right? No. Aging needs to be done and precise temperatures under controlled circumstances.

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[/align][/align]The average family refrigerator just doesn’t have what it takes to properly age beef. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef.
Worse still is this recipe for a trip to the hospital that’s been floating around the Internet. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel and place on the coldest shelf of your refrigerator. Every day for 2 weeks take the steaks out and change the towel. At this point you are promised a fantastic steak, provided you live though the digestive process after eating it.
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