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Mark, in spite of your disappointment and comments I still want to welcome you to the forum. I have several thoughts so please bear with me.
I would bet dollars to donuts that all of the wonderful high end steak houses you and your wife have experienced serve nothing but prime meat which has been commercially dry aged by packing houses/wholesalers which have been in business for years and stake their reputations on consistency of product from experience over many years and from aging literally tons of beef!
When you compared your wet aged beef to your Drybag beef are you saying your wet aged beef compared to that of the expensive steak houses?
Personally I have found that the sub-primals that I have aged in the Drybags benefit from a longer aging which is permissible due to the control. In addition I have aged a number of sub-primals and my experience is the weight loss is most noticeable in the short term and trials off after say 35 days.
Granted the wet aging means less trimming loss and less weight loss, but when you stop and think about it weight loss comes from the removal of tasteless water! Wet aging retains that tasteless water!