Dry Aging vs. Wet Aging Beef

Dry Aging vs. Wet Aging Beef🥩

Wet aging is what you usually find at the grocery store—it keeps the meat juicy as it ages, making it more tender and flavorful.

Dry aging, on the other hand, lets the meat age in open air, losing some moisture but concentrating that bold beefy flavor! ✨ Dry-aged beef has a nuttier, funkier flavor, perfect for anyone who loves intense tastes (like blue cheese lovers!). 🧀

Find a #CertifiedAngusBeef restaurant near you and give it a try!

~~ If it's not CERTIFIED, it's not the best. ~~

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[BenjaminISmith]

For those that don't know, beef from the grocery store usually comes to the store as sub-primals that has been vacuum sealed and they have a 4 month potential lifespan before they're no good to cut and sell. But after opening the bag, cutting the steak, wrapping it for the shelf, it lasts about 6 days before going brown. So a grocery store steak was probably cut in the last 3 days, and it's been between a week and 4 months since it was moo-ing

[tmobilemobile]

Wet age got a “nice mention” but dry age sounds like the favored child. Great explanation. I dry aged a dear rear leg quarter for two weeks in my cooler. Just wrapped it in cheese cloth and transferred it to my fridge to continue dry aging another 3 weeks. Experimenting. Got nice white mold forming already. Sure hope this works out. If it doesn’t I’m dropping by your place to take advantage of that killer kitchen / cooler you got there.

[cindymonk]

That is not a very appealing way to put it. “It’s going to have some funk do it “not sure what to expect there. I guess I’m a kind of person.