Why does nobody admit dry aging at home is mostly a fridge space problem

I set up a dry aging setup in my garage fridge in Boise last month and lost 3 shelves to one 12 pound ribeye primal. Everyone online says it's easy and cheap but nobody mentions you need a whole second fridge just for one roast. How are you all handling the space, do you run a dedicated aging fridge or just give up half your kitchen?

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