Title: How to Dry Age and Wet Age a Great Steak
Headings: How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging

Content: 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. You may be tempted to age beef at home. You could take a vacuum-packed primal cut (from which market cuts are taken) from the butcher and put it in the refrigerator for two weeks in hopes of producing a really tender piece of meat. However, aging needs to be done at precise temperatures and humidity under controlled circumstances. The average family refrigerator just doesn’t have what it takes to properly age beef. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef. There is a technique circulating online that is really a recipe for a trip to the hospital. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel, and place on the coldest shelf of your refrigerator.