RE: Dry Age vs Wet Age
I prefer dry aged. When I worked in Traverse City I bought dry aged strip loins, tenderloins and prime ribs from Chicago. Best beef I ever ate (and I'm not a big beef person).......that layer of green fuzz didn't bother anyone, as it was trimmed off before cutting the steaks.
Zman said that on the farm in Iowa they dry aged their beef for their grocery store. Dry aged is spendy but it's definately worth it.