Vent: The whole "let it rest" thing with dry-aged beef is taken too far

I overheard a guy at a shop last week telling a customer that 45 days is the minimum for any good dry-aged steak. That's just not true. I've been doing this 12 years and some of the best beef I've had was at 28 days. You lose too much yield past 35 days for no real flavor gain in my opinion. Anyone else think the long-age hype is just a way to charge more?

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the_jessica2h ago

Is 45 days really a minimum or just what sells more beef?