what is the difference between wet aged and dry aged beef
There are two techniques used for aging beef: wet aging, and dry aging, and they result in very different flavors and textures. Most authorities on meat agree that dry aged beef has a superior flavor, and it is often found at fine dining establishments. Wet aged beef tends to be cheaper, and dominates the meat market: almost 90% of the beef sold commercially is wet aged. Both aging techniques are also designed to make meat more tender.
There are two ways to age your beef. 1  Dry aging â the process of allowing meat hang in the open inside a climate controlled cooler. 2  Wet aging â the process of maturing meat through vacuum sealing and storing it inside a cooler or refrigerator for the aging process.