They work. I did an experiment of dry aging the same whole cut of prime rib-eye cut into four equal roasts. I aged one for 10 days, one for 20 days, one for 30 days, and one control roast that was not aged and immediately frozen. As they reached the desired age for each roast I froze them. Then the day before thanksgiving I thawed them all. Seasoned them all the same with, only salt. Cooked them all in the same Sous vide bath. Each tasted distinctively different. It’s up to each person on what they like; everyone had a different opinions on what was the “best”. Fun experience.