Wet-Aged Vs. Dry-Aged Beef - Is There Really A Difference?

We are faced with many choices when we select the beef that will end up on our dinner plate. Which cut should you pick? Do you opt for grass-finished or grain finished? Clearly, we have a lot to consider when choosing our meat to accompany our potatoes and veggie for a satisfying meal.

 Among the many options regarding beef selection, one that must be considered is whether the beef is dry-aged or wet-aged, as this difference can impact the resulting flavor of the protein.

If you are unfamiliar with what dry and wet-aged beef means, keep reading to learn everything you need to know about the two.

Aging Beef

Before digging into the difference between dry and wet aged beef, it is important to recognize that all meats benefit from aging before it is enjoyed, as aging allows for the protein to become more tender. Allowing time for the meat's connective tissue to break down is an essential step in getting a protein from farm to table, but the aging process varies depending on which route is chosen.

 

Dry-Aged Beef

Have you ever seen old-school butchers with meats hanging from the ceiling?  If so, then you already have an idea of what dry-aged beef looks like.  Dry-aged beef is a method of aging beef where the meat is suspended in the open air at a temperature that discourages bacterial growth, ensuring the safety of the protein. This process typically takes a few weeks until the beef reaches the desired tenderness, resulting in tender meat with a desirable flavor. Rastelli's, for example, dry ages their beef for 25 days, allowing their beef to develop a rich, robust flavor profile. 

Wet-Aged Beef

Wet-aging is a relatively new method for aging beef that involves vacuum-sealing the meat in plastic for around one week. Unlike dry-aging, wet-aging doesn't have the same earthy flavor profile, resulting in a milder meat taste. Rastelli's wet ages for a minimum of 21 days, ensuring they achieve the perfect tenderness and flavor. While dry-aged beef is a more traditional method, wet-aged beef has become increasingly popular due to its convenience and consistent results.

Which Should You Choose?

There is no wrong choice when deciding between a dry-aged or a wet-aged beef. For people who desire a more intense flavor when they bite into their meat, dry aged choices may be their best bet. And for people who prefer a more subtle meat flavor are better off choosing a wet aged choice. 

Dry-aged beef lovers will enjoy Organic Grass-Fed New York Strip, and wet-aged aficionados will appreciate Rastelli’s Filet Mignon.  Rastellis wet ages all of their steaks for a minimum of 21 days.  

 No matter which variety you choose, both a dry aged and a wet aged cut of beef will offer a satisfying flavor and just the right tenderness. Try both out and see which one you like best.