Wet aging vs dry aging, I chose dry and paid for it

I ran a 45 day dry age on a prime rib loin last spring in my walk in and lost about 18% to trim and mold, versus the wet aged stuff I used to just order from the distributor. The flavor was deeper, sure, but my customers at the shop in Austin didn't notice the difference enough to justify the shrink. Does anyone else find dry aging only worth it for certain cuts, or am I missing something about the process?

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