Wet aging is a popular method used in the meat industry to tenderize rib eye steaks by allowing them to rest in their own juices. This process improves the tenderness and juiciness of the meat without significant flavour development. Dry aging, although a more time-consuming and expensive process, is favoured by many steak enthusiasts for its ability to enhance the flavour profile. During dry aging, the rib eye steaks are exposed to a carefully controlled environment of low humidity and temperature. This process allows natural enzymes to break down the muscle fibres and intensifies the meat's natural flavours. Additionally, dry aging promotes moisture evaporation from the meat, resulting in a more concentrated flavour and a desirable outer crust. Aging meat, whether wet or dry, enhances its tenderness and flavour and contributes to a more enjoyable eating experience.