Dry aging vs. Wet aging Beef

What type of aging do you prefer? Every once in a while, this topic is broached and we all have our opinions, I definitely have mine, but this thread is about providing information and letting folks learn and gain knowledge.

I have been journeying to the end of the internet over the last several years and once I reached the end I started that long journey back. In doing so, I found that there is much more information available than was available a few years ago.

Here is info that I thought some Brethren might find educational. It provides some insights into the aging and the grading of beef.

http://www.askthemeatman.com/dry_aging_beef_info.htm

http://www.goodcooking.com/steak/aging/aging.htm

http://www.straightdope.com/mailbag/mangusbeef.html

http://www.grillmeats.com/dry_aged_beef.htm

http://members.tripod.com/~BayGourmet/primerib.html

http://members.shaw.ca/masterbutcher/aging_beef.html

http://www.goldenreservebeef.com/brand/brand.htm

This one is interesting, Dry aging in a bag... http://www.foodproductiondaily-usa.com/news/ng.asp?id=67461-beef-aging-lactic

I have wondered a lot about the aging process myself, that is why I did the research.