>Filets absolutely can be and are dry aged. They're again just even more expensive than a dry aged strip steak.

Even as someone that has a dedicated dry aging unit, I don't know that I would recommend dry aging filet. I don't count the pellicle as waste, since I make use of all of it, but you do have to cut off a decent chunk - it's too tough to eat on the steak itself. The end result is that you just don't have a whole lot of steak left over.

You might see "dry aged" stuff for 2-3 weeks, and there's significantly less pellicle, but it's not nearly the same thing as something that goes for 60+ days.

I didn't know people could reuse the pellicle. I thought it has bacteria and sometimes molds on it? Because of the fermentation.

If the pellicle has the type of bacteria or mold on it that would prevent you from eating it, you should also generally not eat the rest of the meat. Not all mold can be told apart by appearance, so please do not take this comment as gospel on what is a "safe" mold, but the general consensus is that white mold is usually OK. In this case, I would not reuse the parts that were moldy, however.

I have a dedicated dry aging setup that I truss my subprimals up in, and then it recirculates air, including through a UVC light. I've never had any mold form, even on 120+ day dry ages. I haven't gone much higher than 120 days, though - I enjoy 240 day dry ages, but not in large quantities, and I also lack the patience, so you might see more going to that length. But in the 60 to 120 day range, however, I have never had mold form in any quantities large enough for me to notice.

Oh that's fascinating, I've only read a seriouseats article that uses a minifridge and fan. But UV sounds like a good idea for doing this, is your setup based on amazingribs or can you recommend another resource to look into?

Got a link to a place that does 45+ day dry aging with filets?