Portion it or dry age the whole thing. Keep in mind you will lose around 50% of your meat to dry aging but I promise it's well worth the loss.
Take you a shallow dish/pan or bowl depending on the size of meat you are dry aging and place sea salt or rock salt in the bottom but not so much it touches your meat. Suspend meat above salt on a rack or bamboo skewers and place in your fridge at 34-38 degrees with low humidity for 30-50 days. The meat will harden and quite frankly get pretty funky looking past 30 days but it's ok, you will trim all this off before cutting your steaks.
The idea behind this is to concentrate the beef flavor and tenderize the meat. That funkiness you have on the meat after 30 days is good bacteria breaking down the muscle tissue in the meat. I'll update this thread eventually with more informative pictures as well as what the meat should look like after so many days.
It will help with odor by putting an open box of baking soda in fridge. You can lower the humidity as well with silica gel packs (the kind you put with stored ammo and in your gun safes) shout at me with any questions. Glad to help fellow bama huntin members save money and turn decent usda choice steaks into some REALLY good steaks.
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