Dry Aging Wet Aged Beef. Dry Aged Process Over the two to four weeks (or even longer) of dry-aging, enzymes in the meat tenderize it and deepen the flavor "Wet" aged beef refers to beef that has been left to age in a vacuum sealed pouch within it's own blood, and "Dry" aged means it has been left to air dry in a temperature and moisture controlled.
What is Dry Aged Beef? from www.flannerybeef.com
Let's dive into the distinct processes and benefits of wet-aged and dry-aged beef Whether dry-aged or wet-aged beef is better has actually become quite a debate in certain foodie circles
What is Dry Aged Beef?
As dry-aging is a more laborious and costly process than wet-aging, dry-aged meat is increasingly becoming a specialty food, although meat has been traditionally dry-aged by humans since time immemorial In fact, it's even possible to dry-age beef at home using some basic equipment, for instance, dry-aging bags. Over the two to four weeks (or even longer) of dry-aging, enzymes in the meat tenderize it and deepen the flavor
What is Wet Aged Beef?. "Wet" aged beef refers to beef that has been left to age in a vacuum sealed pouch within it's own blood, and "Dry" aged means it has been left to air dry in a temperature and moisture controlled. Wet-aging involves sealing beef in airtight plastic bags and storing it at low temperatures, typically for 2 to 6 weeks
DryAged VS. WetAged Beef What's the Difference? Cobalancelife. There are two methodologies to age beef: Wet-Aging and Dry-Aging Dry-aging has centuries of tradition on its side, while wet-aging is really the new kid on the block