Dry aging select grade?

[Ron Pratt]

No offense meant, but while dry aging can improve even select meat don’t expect wonders! At $3.98 a pound for New York strip loins I’d guess that grocery store already knew that meat was tough and not sell well so they marked it down to move it fast. Personally I’d use that meat for stew or grind it up for burgers rather than trying to dry age it and serve as steaks.
Ron