Which Type Of Aging Is Best For You? Dry Age vs. Wet Age

Have you ever thought about aging your steak? While it might be an unfamiliar concept, aging is a common way to boost the texture and taste of steak. Of course, fresh steak is always a great option, especially when it's something like authentic Japanese Wagyu beef that you know has met the highest quality standards. But for some types, aging can result in improvements well worth waiting a little extra time to enjoy. Learn more about what happens to steak when it is aged, and get tips on choosing between the two options for aging: dry-aged vs. wet-aged.

What Does Aging Do? 

Aging allows enzymes naturally present in beef to break down connective tissue. The longer the steak is aged, whether it be days or months, the more concentrated and saturated the beef becomes. Ultimately, this allows the steak to present a texture and taste much more tender than that of a freshly cut piece of steak. When the process is done correctly, wet or dry-aged steaks will taste even more delicious than fresh ones.

Dry Age

The dry aging process involves exposing steak to the air in a controlled environment. Specific temperature and humidity levels must be maintained to age the steak properly. The resulting breakdown of connective tissue allows dry aging to produce very tender steak with a very concentrated flavor. This technique has become increasingly popular for creating a robust, earthy, and slightly nutty taste. Although dry aging does cause a significant amount of moisture to be lost throughout the process, the flavor created makes a variety of dishes unique.

Wet Age

Wet aging is a newer process and seems to be increasing in popularity as well. To complete the wet aging process, beef is sealed into an air-tight plastic bag (often a Cryovac sealed bag) and aged for weeks at a time. As with dry aging, specific conditions (in this case, temperature levels between around 28ºF to 35ºF) must be maintained in order to produce the desired results. This process allows for the aged steak to maintain its moisture throughout the aging period and does not require trimming prior to serving it. As a result, the yield lost in dry-aged steaks is not apparent in wet-aged steaks, making this process much more time and cost-efficient. It also helps to ensure the wet-aged steaks are more tender and flavorful.

Although the flavors produced by wet and dry-aged steaks differ greatly, both processes enhance the taste and texture of the steak. Essentially, it is a matter of personal preference when choosing wet-aged vs. dry-aged steaks as the flavors produced are the most noticeable difference. Although some guides offer tips for aging beef and other steaks at home, the most effective way to wet or dry age steaks is to leave it to professionals who possess the correct equipment and facilities to deliver reliable, safe beef products.