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: Because of the high price and the space necessary to age meat, dry-aging has become very rare. Actually, only a few of the finest restaurants buy aged beef. Many, in fact, have taken to aging their own beef. This can be a risky job if you don't know what you are doing and you need a good sense of smell. If your aged meat doesn't smell right, throw it out. Aging takes about 11 days before you see much improvement in the flavor of the meat. After that, the flavor continues to intensify, but so does the loss of weight and the risk of spoilage. Eventually, the meat will be worthless so many fine restaurants who do their own aging will limit it to 20 to 30 days. Wet Aging
The less expensive alternative to dry aging is called wet aging. Meat is shipped from packing plants to butchers in vacuum packaging.