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The dry-aging process draws moisture out of the meat, shrinking its size and darkening the color. As the meat loses water, its flavor becomes concentrated to give it a more beef-forward finish. The time in the aging room also breaks down collagen—the connective tissues that holds together the beef's muscle fibers—so these steaks are more.

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Both steaks see an increase in tenderness. Dry aging breaks down connective tissues while wet aging allows the meat's natural enzymes to break down muscle fibers and increase tenderness. Try Home Chef - Family Meals Made Easy. 4-serving meals starting at $3.77 per serving (up to 25% cheaper than HelloFresh).

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Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85 percent to reduce water loss.

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Wet-aging won't deliver the nutty flavor or same mouthfeel as a dry-aged steak. "You can't fake dry-aged. You can't condense time. It's a really unique product," Flannery says. Dry.

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Wet aged steak and dry aged steaks have differing flavors and textures enhanced by the individual aging processes. A dry-aged steak imparts a flavor that is both earthy and nutty, with a sustained piquancy, producing a steak that is both meaty and robust. When browned, the essence has been described as intense and round, with a lavish aroma.

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Wet aging of steaks is typically done by packing them in vacuum-sealed bags. This process allows enzymes to break down connective tissue while preserving moisture inside the meat. The result is a tender, juicy steak with a milder flavor than dry-aged steaks. On the other hand, dry aging steaks involve hanging beef cuts for weeks in a.

WetAged Steak

How to wet age steak at home. While dry ageing is the more traditional method, wet ageing has become more popular in recent years. Wet ageing requires the meat to be sealed in a vacuum bag like a sous vide bag or a meat ageing bag and allowed to rest for a period of time. It is called wet ageing because it keeps in all the moisture and doesn.

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For instance, you might head to Cote, a fashionable New York City Korean steakhouse, where you can order a dry-aged NY strip steak for $56 and a similarly aged ribeye for $58. Get an unaged version of either cut from the more run-of-the-mill, typically suburban Outback Steakhouse and they'll cost $28.99 and $31.99 respectively.

WetAged Steak

The biggest difference between the two kinds of meat is in the flavor. Dry-aged beef can be described as having a roasted, nutty flavor, while wet-aged beef can taste slightly metallic and lacks the same depth of flavor. Unless the beef is specifically labeled as dry-aged, the meat you buy in the store has almost definitely been wet-aged.

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Dry-aged steak is considered higher quality, but since it loses mass during the aging process, it's more expensive than wet-aged steak. Dry aging works best with cuts that have a hefty portion of fat such as ribeyes, T-bones, and porterhouse steaks. The fat often recedes into the beef during the dry-aging process, infusing it with a buttery.

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Shifting to the logistical side of beef aging, wet aging is much more cost-effective, faster, and easier to do on a mass scale. Because the beef is aging as it is en route to its distribution outlet, the whole process can move much faster than the dry-aging process. From a productivity standpoint, wet aging could likely be considered better.

DryAged and WetAged Steaks

With wet aging, the meat incurs no moisture loss, and therefore no reduction in size. However, it will not develop flavor like a dry-aged steak, though, again, some people prefer the subtler taste. These two aging techniques are suited to different meat cuts. Dry aging is best for fatty cuts like ribeyes, T-bones, and strip steaks, as during.

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Dry-aged beef is hung in the air to dehydrate at a temperature just above freezing for weeks, or up to months. The steak builds a thick, moldy coat that's cut away before cooking. High-end.

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Story by Emily Monaco. • 1mo • 11 min read. It can be hard to choose between wet- and dry-aged steak. We've tapped a host of top steak chefs to explain exactly what makes a wet-aged steak.

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For wet-aging, meat is vacuum-sealed in plastic and allowed to age for 4-10 days. The duration of the wet-aging tends to be the time from when the vacuum-sealed meat is shipped from the butcher to stores and/or when the meat is stored on store shelves. Wet-aged meat may not have as much flavor as if it were dry-aged, but it's much more.

WetAged vs DryAged Steaks Around My Family Table

Dry-aging tends to produce a very aggressive, pungent sort of flavor, while wet-aging creates a milder, and more universally agreeable taste. Us steak-aficionados can enjoy an intense, deeply flavored dry-aged cut, but some people would certainly point to that dry-aged flavor as being too robust or pungent.