I have been processing meat, (lamb, beef, pig) both on the ranch and working in packing houses. I have also processed game meat, mostly my own, for over 50 years. We used to "dry age" our meat in walk-ins, but having moved out of the livestock business and into the warfighting business, I no longer had a walk-in available to me. Used to keep a spare fridge for it, but again, really not big enough for a good size deer and definitely not an elk. Commercially about 8-10 years ago "cry" packs (short for cryogenic) for large cuts of meat came onto the market. A few years back, "wet aging" came into vogue with the ready availability of consumer vacuum sealers.
I have been using it for several years and as long as you keep your meat
clean and debris free, it works extremely well. On my latest elk kill, I packaged my meat and made lots of steaks out of the hind quarters.
It still requires a spare fridge maintained at ideally 34-36 degrees.
I will freeze the loin roasts and steaks at 21 days as they are inherently more tender by nature, let the hindquarter steaks go to 25 days then freeze them.
Here is the process as described by the "Meateater" bunch.
How to Wet Age Meat | MeatEater Wild Foods
How to Wet Age Meat