WET AGING TENDERIZES MEAT BUT DOES NOT IMPACT FLAVOR
Wet Aging beef is the most common, it is the dominant mode of aging beef in the U.S. and UK today. It is popular with producers, wholesalers and retailers because it takes less time: typically only a few days and there is no moisture loss, so any given piece of meat sold by weight will have a higher value than a dry aged piece where moisture loss is desired for taste at the expense of final weight.
The process of wet-aging beef involves placing the meat in vacuum-sealed bags. As it sits in the freezer, it ages.
When you buy fresh beef from Meat N' Bone and it sits in your refrigerator it continues to wet-age. There is no moisture loss. However, wet-aging only impacts tenderness, it does not affect flavor.