This is the high quality beef I am used to eating at home, as good as you can get without the dryaging, so I wanted to see if I would clearly notice the difference.
There is absolutely nothing you can do to improve the taste of beef more than dryaging it, which concentrates the flavor but is costly in terms of both storage and waste, as the meat shrinks significantly and loses weight.
So while dry aged beef is an expensive luxury, you get more bang for your buck with a rich deep flavor in every bite that cannot be matched without dryaging, yet very few butcher shops or restaurants serve the stuff.