[barbefunkoramaque]

One last thing...

"Air velocity is essential because it acts as a medium for moisture removal from the refrigerated area. Insufficient air velocity will allow excessive moisture to condense on the product, and as a result, off-flavors and aromas, as well as spoilage, will occur. Too high an air velocity, on the other hand, will result in excessive surface drying, with resulting weight and trim losses. The main disadvantage of dry aging is the cost associated with these weight and trim losses."

This means that there is such a thing as drying to much causeing too much moisture loss and trim loss.

It is less cost efficent. But I never made that claim.