45 degrees is to warm. when they dry age beef it is between 33-38 degrees.
no more than 40 with a higher humidity. you can get away with higher temps but you
are putting your meat in the danger zone.
there is a small window to aging that is why i process rigt away
below 33 it freezes,no ageing. Above 38-40 you are rotting, not ageing.
ask a butcher what they keep ther meat at in the super market they will tell you the same