My wife is into aging meat in the fridge. Salting and aging it too.

It works. But you take shoe leather meat..................... and it is still going to end up being a little like shoe leather. It definitely helps it, but it does not cure it altogether. We had a good example just a few days ago in a cut of meat she bought on sale. She aged it like she had done numerous other cuts of meat at other times............and it was tough. Just chewy tough. Should have worked like it had before. But it didn't. Tasted ok though.