Short answer
The research literature most often reports 14 to 40 days for dry-aged subprimals. Expect to lose weight twice: 6–15% to drying and 3–24% to trimming the bark, per a 2016 review.
Dashdorj et al. (2016), reviewing the literature, report that the most frequent range for dry-aged subprimals is 14 to 40 days, and that most purveyors age at least 21 days. Savini et al. (2024) summarise that tenderising enzyme activity is highest in the first 7 days, with the largest tenderness gains by about 14 days; longer aging is mainly about flavor.
Makers of bags and cabinets publish their own guidance, and it is shown on each product page in the maker's words.
The same review puts aging shrinkage at 6–15% and trim loss at 3–24%. Both rise with time and with airflow and low humidity: a drier surface makes a thicker crust, and the crust is trimmed off before cooking.
A worked example: the median stated meat capacity among cabinets here is 155 lb. Filled with 155 lb of meat, the low end of both ranges leaves about 141 lb to cook and the high end about 100 lb.
The crust forms on every exposed surface, so the smaller the cut, the larger the share of it that is trimmed away. A cabinet's stated meat load is the figure to compare when deciding how much you will age at once; interior litres are not.
Maker claims quoted on this page are the maker’s own and are labelled as such. This page is general information, not food-safety advice for any product.
Large cabinet
Best for: A hunter, small butcher or restaurant that ages several subprimals at once and wants remote alerts and control.
Large cabinet
Best for: A butcher, restaurant or large household aging several primals at once on a 120 V circuit
Large cabinet
Best for: A serious home ager or small restaurant that wants a full-height column built into cabinetry
Published dry-aging conditions sit just above freezing: 0.5–4 °C (about 33–39 °F) with 61–85% relative humidity in a 2016 review. 23 of 23 cabinets here that publish a range can be set to 37 °F or colder.
Bags are the cheapest way in: about $5.32 a bag at the low end here, in the fridge you already have. A cabinet starts near $1,000 and adds a fan, its own temperature control and, on 17 of 26 models, active humidity control.
Every specification explained, with the real numbers from the catalog behind each one.