What is dry aged beef? Since when is drier meat good?

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A good (and free) 2016 overview of dry aging from the Journal of Animal Science and Technology: https://janimscitechnol.biomedcentral.com/articles/10.1186/s40781-016-0101-9

2006 study that found dry aged beef tastes juicier, even if it technically has less juice (not free): https://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2001.tb11315.x

2020 study showing how the mold thamnidium enhances enzymatic tenderization of dry aged meat: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/thamnidium

2006 study that found dry aging bags (like the UMAi brand) work great and result in less trimming loss: https://www.researchgate.net/publication/51776746_Dry_aging_of_beef_in_a_bag_highly_permeable_to_water_vapor

2010 "Good Eats" segment in which Alton Brown dries a steak in the refrigerator: https://youtu.be/t4aI_O8kcN8

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