Aged beef vs fresh cut, same cow, 21 days apart

I did a little experiment last month with two ribeyes from the same cow at my shop in Albany. Cut one right away, vacuum sealed the other and let it hang for 21 days in our cooler. The aged one had way deeper flavor but lost about 8% weight to moisture, and the fresh one was more tender but tasted kinda flat. Is dry aging really worth the shrink for most home cooks, or are we just chasing fancy restaurant vibes? Curious what other butchers tell their regular customers.

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