My quality assurance manager George use to dry age white cow strips ( Holstein beef). One day he invited me and the misses up his place and he grilled them and I've got to tell you it wasn't bad for cow beef. You will find dry aging of beef mostly in trendy restaurants, at a ridiculous high prices. Like good wine you must require a taste for it. Many people just can't handle the mature-taste. George use to start with a cryovac strip and leave it in his refrigerator for 30 days. Then take it out of the bag, when the wife wasn't around because of the strong odor. Then he would pat it dry put it back in the fridge,  age it another two weeks until there was a crust on it. Then he would cut away the crust and you would have a piece of beef that was as "tender as a mothers love".

Now for the price of it. He started out with paying $2.50 per pound (2000) prices. And when he was done his aging yield loss wa about 40% which made the strip cost  over $4.00 per pound.

So lets say you did that today with whole strips running around 6.50 per lb. your aged cost will be near $15 per lb. That's  because the native beef strip will have a yield loss of fat trim before you reach the aging yield loss. Who knows it could be as high as 50% of the original weight. The cow beef has only traces of fat thus, now loss due to fat trim.

Most my career we dry aged hanging in the cooler, While I have enjoyed wet age I'm basically a dry age man. This in home dry aging I think would be a good way to sell larger items like whole bottoms or whole rib eyes. It would be profitable if you push it and get your customers use to it