We dry-age our own beef at home (usually buying a whole prime ribeye for the purpose). We found that the bulk of the flavor change happens in the fat, and that

We dry-age our own beef at home (usually buying a whole prime ribeye for the purpose). We found that the bulk of the flavor change happens in the fat, and that we have a LOT of fat trim left over after cutting down from the whole to steaks (usually about 5+lbs of fat after trimming down and cutting steaks). So, what we do is save all of the trimmed fat, then grind it with cheaper/leaner meat (game, etc.) to make amazing burgers and sausages. I haven't found that the flavor of a 100% dry-aged beef burger vs. one w/ up to 20% dry-aged fat is night-and-day different. Not to mention, this lets us use pretty much everything -- the bones make stock, so we have at best about 1/2lb of real "waste" after DA'ing a ribeye, which is mostly the crusty outer edge. We did a taste test w/ fresh brisket trimmed to 10%, then added 15% DA fat vs. 30-day DA brisket burgers (trimmed to 25%), and only about half the people who tried it could tell a difference.