A 70 year old butcher in Baltimore told me my dry aging setup was wrong

Met this guy at a trade meetup last Tuesday. He's been cutting for 45 years. I was showing him photos of my dry age fridge, all proud. He just shook his head and said, "you're chasing fat, not flavor." Turns out I was trimming too much too early. He explained the fat cap protects the meat during the first 3 weeks, then you trim. I always stripped it down day one. Tried his way on a rib roast this week. Honestly, biggest difference I've seen in years. Has anyone else had an older butcher correct a basic thing you thought you had figured out?

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