Gents, FWIW, and I am open to new idears....
Your best bet to age beef would be a hanging quarter where the cover fat would protect the red meat from drying out--prior to cutting it.
Exposing red meat to salt and fridge evaporation would seem likely to dry it out...unless by "dry aging" that is exactly what you are intending to do...but then dried beef can be made from cheaper cuts...
