I' ve gone more towards aging in it in a refrigerator rather than aging it while it hangs. Lately we' ve been quartering it out that same night and if possible getting it off the bone also. We then put it in an old refrigerator with wire racks for a week if we can. We leave it uncovered and turn it every day or so if we put it on pans to get an even air distribution. I think it has made a difference in the taste of our meat. Of course, there' s flat out no substitution for cleaning your meat well. You don' t have to be a professional butcher (although it would be nice) - just someone who takes the time to make sure your cuts of meat are clean of all fat and " silver skin" .