Update: I thought hanging beef for 14 days was just a waste of time

I was at a meat cutting demo in Kansas City and saw a side aged for 21 days next to a 14-day one, and the difference in color and smell was huge. The guy running it said the extra week lets the enzymes really break down the muscle fibers, which makes the meat way more tender. Has anyone else tried pushing past the two-week mark on their dry aging?