Dry Aged Vs. Wet Aged Beef

Aging beef tenderizes it.

Wet aging and dry aging are common ways to tenderize beef. Wet aged beef is more common than dry aged beef as it uses less storage area and there is less waste involved.

Wet Aging

Wet aging is used primarily to tenderize steak.

In wet aging, the carcass is cut into large chunks and vacuum-sealed for as few as 7 days. During this time the natural enzymes in the beef break down fibrous tissue. The meat retains much of the original moisture and can be further butchered into smaller cuts when unpacked.

Dry Aging

Dry aged beef is hung in a refrigerated cooler for 10 to 28 days before cutting. The meat's natural enzymes tenderize it and at the same time the beef loses some of its moisture. This leads to a strong-flavored, tender meat.

Applications

Wet aging is used primarily for steak. Both methods use only high-priced loin and rib cuts. Exclusive restaurants sometimes dry age their own meat and sell it at a very high price.

Cost

During dry aging surface mold appears on the meat and must be removed during processing. Furthermore dry aging takes longer than wet aging. The waste combined with the time and space involved makes dry aging more expensive.

References

• Good Cooking: Dry Aging Beef
• Fine Cooking: Dry Aging Beef Pays off With Good Flavor