Wet aging vs dry aging a whole ribeye, dry took the win for me

I finally got around to testing both methods side by side with two 15 pound ribeyes from the same steer last month in my shop. Wet bag one was easier and zero loss, but the dry aged one in my little 34 degree cooler lost 18% weight. After 21 days the dry one had this nutty, beefy smell and the crust cut off clean, while the wet one just tasted like a regular steak. Has anyone else done a direct comparison and found the extra trim worth it for their customers?

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