A local source for dry-aged beef

It turns out the specialty butcher near me has honest to goodness dry-aged prime beef for a not-ridiculous price (@$20/lb for rib roast or ribeye steaks). Dry-aging involves, well, leaving the meat out for a while in a cold environment. This eliminates lots of water and intensifies the beef flavor. If you've eaten in a good steak house (i.e., not Sizzler), that's dry-aged beef:

http://en.wikipedia.org/wiki/Dry_aged_beef

If you want Alton's take on it, watch:

http://www.youtube.com/watch?v=cmfaeWEjGpM&feature=PlayList&p=749177B37D...

I haven't tried the DIY dry age he does but I did do a standing rib roast more or less in his fashion (low, rest, high), and can attest it works quite nicely. Now $20/lb is not exactly cheap... so it's definitely a special occasion kind of thing, but a friend has a birthday coming up.... :)