Re:Newbie Question

Ok, here is another one:

Since there is big dollar a pound difference between prime, choice and select ribeye, would I gain that much dry aging a prime versus another grade?

Assuming the aging process will tenderize while it adds flavor, my thinking is that a lesser grade would yield a great product also.

What are your experiences?

Since we are talking several weeks for me to find out for myself, I would like to take some of the experimenting out of the mix.

Thanks…