Wet Aged vs. Dry Aged

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  • Two types, you decide.

There are two major ways of aging beef, wet aging being the industry standard. This is a process done in almost all meat producers.  This is the meat you’re going to find at the grocery store.   This process  happens when you cut the side of beef into primals, which are the major chunks of meat you get before you cut as steaks or roasts.  These primals are then bagged and wet aged for 7-14 days. The product is cost efficient for large producers but does nothing for the flavor of the beef. Typically, this process produces a mild taste and leaky texture.

The second and less common way is called dry aged. This occurs when you hang a side in a refrigerated cooler for 7-21 days. This length varies entirely on how the beef was raised and how much fat cover if any, justifies the aging period.  With dry aged beef there is going to be a 5% to 10% loss due to moisture and shrink. This process concentrates the flavor and is preferred by the finest restaurants world-wide.  This process produces a tender, buttery texture.