Rant: I think wet aging is overhyped for most shops

I've been cutting meat for 12 years, and every customer coming through the door in Portland asks for wet-aged beef like it's magic. But I tried a 21 day wet-aged strip loin side by side with a fresh cut from the same farm, and honestly, the difference was minor. For the cost of the cooler space and the shrink hitting near 8%, I'd rather sell everything within a week. Has anyone else done a blind test and found the fancy aging barely matters?

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