Dry Aging meat is done at many restauraunts and was the most popular form of aging used until a few decades ago, Today we use mostly the wet aging method.
A dry aged steak actually doesnt allow any mold to form it allows the prime or side cut to form a rind, much like aging a cheese. It also takes longer to dry age beef, compared to about a 3 day wet age used to today. If you dont age beef it will be extremely tough and mostly good for only hamburger.
A dry aged steak is also much more tender than a wet aged one, the cellular structure of the meat actually breaks down a little and provides far better flavor. If you ever hear an older person say beef doesnt taste like it used its because the mass marketing of beef has denigrated its quality.
"If you ever hear an older person say beef doesnt taste like it used its because the mass marketing of beef has denigrated its quality"
That and a loss of the sense of taste and a nostalgic outlook on life "my childhood bedroom used to be much larger"