Caribou is about as clean as you could ever imagine but it rather chewy and almost tasteless.
I’ve heard about these meat aging boxes that fit inside of your refrigerator and control humidity to perfection. It sounds interesting, if you like aged meat, which I think I do as most beef sold in the US is aged about 2 weeks. But I’ve had custom butchered meat which was aged for 6 weeks and the difference was quite noticeable. There are stories that I have heard about beef being age for 6 months and even a year and is sold in certain restaurants that are rather upscale and probably out of my price range. But I would like to try variety of aged beef just to taste the differences.
Ruth’s Chris is expensive but not terribly so for a birthday or other special occasion. They serve custom-aged prime beef.
Well, YouTube has come through once again... And there is quite a bit of information on aging beef at home. Here’s a Frenchman who had a pretty good idea, and is probably (as he states) not genius but not idiotic either... But it gives you an idea of the complexities involved in a home built unit using materials that are easily obtainable.
Save up for it and have some that had been aged >6+months. I think you would enjoy the experience.
I have had some, both at restaurants and done by private individuals that you could cut with a fork it was so tender, and flavorful....... nothing to compare to, even wygu. I have acquaintances who tell me perhaps young whale that had been dry aged is better, but like so many mammals, haven’t had the chance to dine on, yet.