The traditional technique, dry aging, is an art practiced by old-school butchers, meat distributors, and steak house chefs. Meat is stored in temperature- and humidity-controlled environments, gradually losing water weight and developing a rind, which is carved away. Aging time varies: some butchers believe two weeks is enough, while others age cuts for three weeks or more to concentrate flavor to a deep, nutty intensity. It's a time-consuming process, but it's essential for the best results. The difficulty of maintaining the ideal temperature and humidity—conditions crucial for preventing bacterial contamination—eliminates dry aging at home as an option for most people. Dry aging is still practiced by relatively few. In fact, 90 percent of retail-marketed beef is wet-aged.