Old timer told me to age beef in the box, best advice I ever ignored

My mentor Larry, worked 30 years at the old shop on Jackson Ave, swore by leaving whole primals in the original cryovac for 3 extra weeks. Said it develops flavor without the cost of a drying room. I tried it on a ribeye order back in March, opened one up and it smelled like a wet dog that ate cheese. Lost 60 pounds of product. Now I just use a dry age bag I got from a supply house in Omaha, works way better. Anyone else have a boss who's advice was straight garbage?

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