The greatest invention in the history of man is beer. https://youtu.be/2v3QrUvYj-Y Member. SFFP, Shooters Union. SSAA, the powerful gun lobby. Hunt safe.
My experience with normal farmed beef has been with wet aging in vacuum packs - specifically the Umai brand. I can confirm that the key benefit of wet ageing in vacuum packs is improvement in tenderness, with maybe a slight intensification in flavour - I emphasize slight. Some rump steak I aged was so tender I could easily force my finger through an inch and a half thick raw steak. I have tried with cuts of rump, porterhouse, scotch fillet and picanah. Be prepared for wastage. You lose a percentage from moisture loss and then some as trimmings of the dry toughened outer layer that forms during the drying period - also called bark. As an example a fresh 2kg piece dries down to 1.7kg after a couple of weeks with the final trimmed bits removed I ended up with 1.13KG of steaks. You can use the bark to make a stock for sauces etc. A friend even made jerky from it with no ill effects. Meat tends to "sag" when aging and you can end up with a very thin/flat piece of steak. My tip is to truss any cuts of meat to keep them as round as possible.
To emphasise the sag, these steaks were cut from what started out as a 6.6kg cut of beef rump. If I had trussed the meat into more of a ball they wouldn't have been so long and thin. You also have to rotate the meat while in the fridge - so you could stop the worst of the sagging by judiciously rotating say 45 degrees every couple of days.