The ideal temperature range is between 34 and 38°F (1.1 and 3.3°C). Ensure that your refrigerator remains within this range, to ensure proper aging and prevent spoilage.Any modern, frost-free refrigerator that is subjected to frequent air circulation is suitable. We recommend that you use a fridge that is in constant use, for dry aging, to ensure frequent and adequate air circulation. A fridge that is seldom opened, or one that is kept in a cool place (temperature below 68°F (20°C)) will not provide adequate circulation. If the air in the fridge does not circulate often, there will not be enough air flow around the meat, and the dry-aging results will be unsatisfactory.