I stopped dry-aging cuts in my shop after one bad batch

Last year I aged a side of beef for weeks like everyone says to do. The meat tasted fine, but the trim loss made it not worth the time and space. I think fresh meat right from the kill has a cleaner flavor that customers actually prefer. Most butchers I know swear by aging, but I just don't see the point anymore. Have any of you had similar thoughts or am I totally off base here?