Can someone here comment on this?
Great discussion Chefs! You're actually my neighbors as well (within 30-45min)! I am going through this same issue with my brand new restaurant in Imlay City (The Mulefoot Gastropub). We quite literally make EVERYTHING from scratch and the Lapeer County Health Dept is pretty concerned about the dry aging as well as various other fermentation/preservation techniques. God forbid I purchase ingredients directly from local farms and preserve them for the winter! Have you had success in convincing your inspectors? If so, how did you go about it? What appeased them?
I think DuckFat is on queue. If you don't work with the inspector and they dock you for non wholesome food, that could be a blow.
We dry aged for a few years a long time ago. I never caught any flack over it, but our health department rarely ever visited us either. Today, I'm sure it would be a lengthy debate with my inspector.