Is dry aging of beef superior to wet aging?

Superiority in this case is subjective. Dry age is madami expensive than wet aging due to the higher costs of maintaining the conditions in which dry aging occur (humidity, temperature, air flow) and due to the loss of salable meat (from drying out and bacterial growth the exterior layer of the dry age primal cut is removed and discarded). The resulting texture of the dry aged beef is generally firm but extremely tender while wet aged will tend to be a bit mushier. Dry aging also affects the flavor of beef (although that change is madami subtle and simply using different feeds can alter the flavor drastically) and some people prefer the flavor of dry aged. All I can say is that you should try both and decide which you personally prefer.