Overheard a customer say dry aged is a rip off, here's what I told him

Yesterday a guy at the counter in my shop in Tulsa was complaining to his buddy that dry aged beef is just a way to charge double for less meat. I didn't jump in right away, but I grabbed a 45 day ribeye I had cut earlier and showed him the weight difference before and after trimming. Told him you lose about 20 percent in moisture and trimming, but the flavor concentrate is real if you do it right. He still wasn't convinced, but the guy next to him bought two steaks after smelling the fat cap. Has anyone else had to defend dry aging to customers who think it's a gimmick? How do you explain the price without sounding like you're just after their wallet?

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