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 weight loss of aged beef, the price per pound can be pretty outrageous. If you add in the time, storage space, refrigeration, labor that price just keeps moving up. For meat aging to properly improve the quality of a cut, it should contain substantial marbling. This means that there is fat evenly distributed throughout the meat. Only the highest grades have this kind of marbling and make aging worthwhile. 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.