Interested to play around with this a bit. It seems that the wet age will tenderize but not concentrate the flavor and may maintain that slight metallic flavor. Seems dry age might have a slight edge in flavor but at the cost of trimming the skin off after as well as being a PITA for larger volumes. I was wondering about doing only a 1-2 week dry age or just stick with the wet age which seems like nothing more than buying a primal cut from the store already vac sacked and let er sit for a few more weeks... The "skin" that is formed in dry aging does scare me a bit and probably not looking to reinvent the wheel. Will probably upgrade to Waygu beef at some point and that combined with wet age is probably as close to perfection as one can get..