I read an article in the local rag not long ago about dry aging , and it confirms much of what Bauer posted . It profiled a local high end butcher who supplies gourmet(in Louisville?) restaurants with dry aged beef . The fella explained that it promotes a more intense flavor in the beef , but a weight loss of 25% can be expected .

The technique is primarily used by butchers supplying prime beef , which you' ll never find in your grocery store since nearly all prime is snatched up by restaurants .