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We raise 2 or 3 beef steers a year. Provides my husband and I with plenty of beef as well as enough for family and friends. They graze on fairly rich pasture and then one month before going to the butcher they get corn and oats. They are spoiled and we end up with the best beef. Our butcher dry ages them for three weeks. Some friends who have bought a side of beef from us don't care for a 3 week aging, they say the flavor is too strong. I'd say three weeks is perfect.

With steaks we usually just do a scant dry rub rather than a marinade. Usually some chopped garlic and a bit of black pepper and sea salt. With the roasts, or other cuts, I will use a marinade but not with the steaks. I had Kobi beef (steak) in a restaurant and I couldn't tell much difference between the Kobi and our home raised, three week dry aged beef.