People actually do that?

Did you see that video where a chef compared the two methods side by side? They talked about how dry-aging builds flavor but also how much weight you lose from evaporation. It made me realize the choice might depend on what your regular customers expect to find in the case each week. Your fast sell-out with wet-aging shows it works, but those drive-for-it fans are proof dry-aged has its place. Maybe stocking both but in different amounts could keep your case full without missing out on either market.