I know from reading posts in the past that some of you purchase and or raise grass fed beef. My daughter and I have purchased a grass fed steer from a local rancher and it has been delivered to the butcher for processing. The butcher wants to know how long I want him to dry age this beef. The rancher is saying 3 weeks the butcher is saying 4 weeks because of the size of the steer. The steer dressed out at 952 pounds which is a very large steer...476 pounds a side. Most of the websites I have looked at say 3 weeks and that nothing significant is gained by aging longer. But some of the more upscale restaurants and steak houses advertise that their steaks have been dry aged 4 weeks. So I'm stumped!! I don't want to over do it but I also want to get the best bang for my buck. Those of you who purchase beef by the side...how long do you have your beef aged. Any help would be appreciated.