I think you said a "better product" I took that to mean quality unless of course "better" just meant less expensive and surely ordering with freight adds expense.
For any wet aging of beef in cryo it's the enzymes in the blood that are helping to tenderize the meat. Irrespective of whether the meat is sealed in cryo or not the meat is breaking down from the minute the animal expires. All meat is decaying flesh unless of course it's frozen. The only real "problem" I see with dry aging beef at home, assuming you have a converted fridge to control humidity, is that most home cooks can't buy hanging beef. Sub-primals that have been in cryo have already had the majority of the fat removed. Far too much IMO for quality dry aging or you end up trimming what little fat is left off the exterior. You can get good results dry aging at home with the proper set up.
The only truly insane thing I think I've ever seen about dry aging at home was that non-sense about wrapping beef with gauze or towels to age.
That's a recipe for disaster.