Watched my ex's "stalker" turn out to be a hungry opossum.

That 8 percent weight gain you mentioned sounds good on paper but it comes at a cost you are not seeing yet. Wet aging in a vacuum bag traps all that moisture and myoglobin, so you get a cleaner taste, sure, but you also lose that concentrated beef flavor that dry aging develops through evaporation and enzyme work. I ran a shop in Amarillo for years and tried the wet bag thing back in 2015, and after about six months my regulars started asking why the ribeyes tasted flat. The clean flavor you liked is really just the absence of the funky notes, not the presence of anything better. And that yield number drops fast once you factor in the purge you lose when you open the bag and the shorter shelf life after cryovac comes off. If you go all in on wet aging because of one side by side test, you are chasing yield over flavor, and your repeat customers will notice before your books do.