Is it possible to age your own meat at home ?

I saw on an american show (a country were they generally don't age beef I believe) where basically they had a plastic tub with some holes poked in the lid and they keep it in the fridge.

I'm sure the tub was just to keep the fridge clean, but otherwise yes you can age meat in the fridge, or even in a shed in this weather.

Edit for more clarity: We didn't have a lot of game in our house, but when dad did bring a bird home (no idea where he got them), he would hang them whole in the shed for a few days before preparing for the oven. All prepared meat bought from the butcher was unwrapped and put in the meat container (basically just the largest tupperware tub you ever saw) in the fridge. Meat was bought on a weekly basis, so the aging process was only up to 7 days, though longer is apparently fine.

What type of meat do you mean?

If you have a big joint or rack of meat then it would probably be easier to age.

If you mean a steak then you can let it dry out in the fridge. I think it was a tip from Heston in his at home series.
It's not really 'ageing' as such just because a single steak will go off far easier than a joint where the edges can dry and the rest can age. You can then trim the edges.

You could also brine the meat.



Also there is wet ageing if you have a vacpac machine.

I was thinking of steaks but then I guess I would have to do whole side of beef or something and then portion it myself.

I don't have a bacpac machine but I will have a look at wet ageing.

<insert something highly innuendic>