The Cookshack,when learned, will cook a better product,than all the tricks will contribute.
Seems like dry aging is something to try once,to say we did it.
We can always purchase a piece,gulp at the price,and see if it is really worth it to us.
Wet aging could be beneficial,to a small segment of the cooks,that might have that specific need and are willing to go to any length to achieve it.
Most of us won't have the product,that is worth the effort to go through the whole process.
The process can have its pitfalls,if we are not prepared to see it through.
My "shorter" $0.02
