Sometimes I buy a whole ribeye and cut it up for steaks and roasts (much cheaper this way), and then put some of it in the meat drawer, uncovered, to 'dry age.' Leave it there for a week or two and it loses some water weight, and it really does make a difference in the taste: more intense beef flavor. I know this is not like hanging it in a temperature- and humidity-controlled environment like 'real' dry-aging, but it seems to work to some extent. But recently I read somewhere that this could be dangerous - spoilage being the obvious potential problem. I never had a problem with a bad smell or taste or anything like that; my meat drawer gets pretty cold (sometimes the meat gets slightly frozen), but I wonder if I'm playing rib-eye roulette. Any thoughts?