Title: Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef | SL
Headings: Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
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Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
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Pros and Cons of Aging Meat Methods
How Dry-Aging Works
Pros and Cons of Dry-Aging
Best Cuts for Dry-Aging
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How Wet-Aging Works
Pros and Cons of Wet-Aging
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Best Cuts for Wet-Aging
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Content: Pros and Cons of Aging Meat Methods
Like all of the best things in life, great beef is worth waiting for. But for how long, and how do you safely age meat? Our ancestors dry-aged their beef starting thousands of years ago, which can take weeks. Modern technology allows us to wet-age using plastic bags and vacuum sealers, and the benefits can be enjoyed in about a week. But why age beef at all when you can pick up a steak at the grocery store and enjoy it within the hour? Aging your beef makes it incredibly tender and flavorful, no matter which method you employ. The flavor difference between an aged steak and a regular steak cannot be mistaken, and everyone can appreciate a well-aged steak. These days, you’re much more likely to enjoy a wet-aged steak than a dry-aged. How Dry-Aging Works
Dry-aging refers to hanging large cuts of beef in temperatures just above freezing for weeks. In this time, moisture from the meat will evaporate, causing the meat to shrink and the flavors to condense.