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What is wet aging steak?
Wet aging consists of vacuum packing beef—either primal or sub-primal cuts—in plastic (cryovac) and letting it age in a refrigerator. The meat is packed in its own juices, allowing its natural enzymes to break down connective issues…but without the fluid loss or mold growth of dry aging.
Does dry aging tenderize meat?
The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. The process changes beef by two means. … Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
How long should beef be wet aged?
During the transportation time, the wet-aging takes place naturally. The aging time can be from 21 days to 42 days. Scrumptious, succulent, wet-aged tender steaks are hand selected with care by our trained chefs to be moist, juicy, and full of flavor.
Can you dry age a wet aged steak?
Butchers can set this packed meat aside in their refrigerators and allow them to age. Since the meat is packed in its own juices the enzymes will break down the connective tissues and make it more tender. However, because there will be no fluid loss, the concentration of flavor that you get from dry aging won't happen.