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: The Spruce Eats / Melissa Ling. Dry Aging
The old method of aging meat is known as dry aging. 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. To control bacteria, you need a constant flow of air all around the meat, which means it needs to be hanging in a well-ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat. There are many reasons that butchers don't typically age meat these days. First, the cost of aged beef can be very high.