I'm mostly off beef too, except for dinner parties. Corn producers have too much influence on what we consume. Besides, at this time of year my garden produce is just too good not to be enjoyed every day.
Back in the last century when i was just starting to use the SV technique we did a lot of cutting tests on various grades and cuts from various vendors. Generally, 28-day USDA Top Choice had the best outcomes for unit cost with both roasts and steaks. We would add up to a week of further in-house dry aging. Back then, only the specialty packers in major cities segmented grades that finely. Longer aging results in flavours that a lot of people (particularly Canadians) find unpleasant unless they regularly dine at high end steak houses, - Charlies, Morton's, Ruth's Chris, etc. There's a lot of trim waste with Prime that's paid for but unconsumed.
Mouth feel and surface flavours are particularly important to the guest's taste experience. It's that first bite that's most important. A pinch of Maldon salt applied to a steak over a shine of butter just before service always impresses.
There's a lot of psychological impact attached to the name Prime and the Japanese specialty beef which really is unique. Predisposition to enjoy can overpower real experiences. That's why plating is so important.
Pricing is also powerful influencer. When i was in the restaurant business i made certain we had the highest prices in the city.