The key effect of dry aging is the concentration of the flavor. It’s generally accepted that the taste of dry aged beef is almost incomparable to that of wet-aged. In "How to Dry Age Beef at Home - Part 1" you were given expert tips on how to dry-age beef and the Part 2 is all the more interesting because it gives you tips on how to get various types of meat cuts out of the dry-aged beef.
Worried about any wastage? Don't be because you'll gets tip on how to use them as well.