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: 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. Every day for two weeks, take the steaks out and change the towel. At this point, you are promised a fantastic steak, provided you live through the digestive process after eating it. What you need is the experience and knowledge to know when spoilage first starts. There is a definite change in smell and color of the meat so very close inspection is required during the aging process to ensure that it doesn't go bad. The biggest risks to any piece of meat that you buy from the store and attempt to age are all the things that happened to that meat before you picked it up.