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
Cooking
Aging Meat: The Difference Between Dry-Aged And Wet-Aged Beef
Click Here To See The Comments
Pros and Cons of Aging Meat Methods
How Dry-Aging Works
Pros and Cons of Dry-Aging
Best Cuts for Dry-Aging
4,096 likes
How Wet-Aging Works
Pros and Cons of Wet-Aging
108 likes
Best Cuts for Wet-Aging
What’s your preference for aging meat? Tell us why in the comments section!
Up Next:

Content: The process of wet-aging includes vacuum-sealing meat in a plastic bag and allowing it to age in the refrigerator for 4-14 days. The flavor produced by wet-aging is much more universally enjoyed, with the tenderness that both types of aging bring with them. One of the biggest benefits of wet-aging is that there is no moisture lost from the meat. It retains its juiciness and also minimizes waste when you trim the meat. If you choose to wet-age at home, be sure you know exactly when the animal was killed and packaged. Trying to wet-age an old steak is a terrible idea – you want extremely fresh meat. You also need to have the right equipment and be diligent about keeping a clean workspace, including wearing gloves. Get the right dry aging bags for the product you’re aging, from Ribeye to Brisket. UMAi Dry Breathable Membrane Bags for Dry Aging Steak | Ribeye Striploin Sized | Dry Age Bags for Meat | Easy At Home Dry Aging in Your Refrigerator | Includes 3 Bags
START YOUR NEXT FOOD ADVENTURE with dry aged steak. With UMAi Dry, you push your edge and impress your friends without...
PROTECT YOUR STEAK WITH THE ORIGINAL DRY AGING BAG.