This. 
This. Is. A. Game. Changer.
Enter meat for wet aging at 34-40 degrees, dial it down for freezing once you’re done aging. You can age longer with the lower temp options AND you don’t have to transfer all that meat to the freezer after aging! And they aren’t super expensive! I’ll be getting one for myself once it’s time to restock the freezer. There are several brands at all
