I read this article about Magnus Nilsson who is a prominent Swedish chef.
He is very big on using food harvested on the land or around where his restaurant is located. In for this to be possible he uses different meat preservation techniques, among which is dry aging of beef for seven months! That is a lot longer than the usual 30 days aging.
I am not talking about dry cured meat. I am talking about hanging pieces of meat so that the enzymes in it break down the muscle structure and make it more tender. I think this applies mostly to red meat like duck, goose, mutton, beef, vennison, etc.