I have never encountered dry aged beef, and I expect that the cost would send me into shock, but I can believe that it would be good. I habitually look for beef that has been "marked down for quick sale". Not just for the savings, but because even a moderate bit of aging makes it better.

The best venison I have ever had was a hunk of leg that we took out of the freezer to make room and threw outside into the snow. We lived up north then. The thing spent months out there, unwrapped and nearly forgotten. We cooked it just to see, and it was wonderful. Very tender, and a bit less gamey than venison aged for a week or so.

L