I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect.  Now, there are a lot of (possible) synonyms that muddle the waters (for me). There's hanging, dry-aging, faisandage (for game birds), and more. What I'm looking for is the 1-3 day (near) room-temperature storage of meat and the spoiling / enzyme process that will cause a flavor change. Feel free to help me along by clarifying the answer.  Basically:   Is there any (good) use for this technique / process for supermarket / butcher cuts of meat? What should be taken in consideration for safe execution?  
I investigated the possibility of dry aging beef at home a while back and decided that in my small apartment, at least, I did not want to risk the possibility of spoilage or contamination.  These are the resources I found at the time:   Is It Possible to Dry Age Beef at Home has a list of steps and tips Dry-Aging Beef Pays Off With Big Flavor calls for a shorter amount of time that I might be more comfortable with Standing Rib Roast - Dry Aged discusses Alton Brown's technique for dry aging at home How To dry age steak at Steamy Kitchen goes over the use of an interesting item called a Drybag for dry aging.   Because I'm not highly confident on controlling my refrigerator temperature in my rental and don't have a lot of space, I didn't end up trying these techniques at home.  Some day, perhaps! 