Been handling beef longer than most, I am sure of my position. But one persons snake oil is anothers truth. Welcome to do what you want of course, I just want to make sure the science side is supplied to the people, not the marketing side.
I will grant you that dehydrating beef makes it taste different when cooked. As I explained in prior posts dried out beef creates a large area of completed Maillard reaction when cooked. This gives the beef a more gamey taste to it.
But dry aging it is not, one only need to do a horseblood petri dish smear and incubate for three days to prove the lack of protien transitioning to Amino Acid to prove the bac-T and enzymatic action are missing.
The reason they are missing is the packing houses go out of their way to arrest all the actions to create long shelf life. And to create a piece of beef that is the wrong color when it is sold. (That being bright red meat) Oxygen will oxidize red blood sells in 10 minutes, since they are red when oxyginated and brownish gray when oxydized real butcher meat is gray. But marketing shows consumers pay for and select meat when it is red in color not gray. Hence the Cyrovac and other Low Oxygen methods of packaging created not for flavor, but for color so auntie May will chose it in the store cold display.
Anyway I know plenty about aging beef and I know what home dry aging the myth is, and it is generally the same thing coming out of the south end of my north bound bulls, here on the ranch in Colorado.