I've been dry aging beef at home for a while and it produces a great ribeye with a fair amount of work and towel washing. While the reviews I read on wet aging are generally that dry aging is far superior I decided to try the wet side anyway. I put the entire 15lb ish Choice grade top sirloin packed in the store's vacuum bag in the back of the fridge. It was left there for 3-4 weeks with a turning once a week or so before cutting into steaks. While it did not develop the rich flavor of a dry aged steak, it did get seriously tender IMHO. I would put it up against fresh beef tenderloin and the top sirloin is around 1/4 the price. My overall conclusion is that while wet aging might not produce an awesome steak in every respect, for the amount of effort involved (almost zero) it is well worth doing.