WetAged Steak
Wet-aging is essentially the opposite of the open-air process of dry-aging beef. This method of perfecting a cut of beef before cooking involves storing the beef in a cryovac bag. From there, the meat is stored in a refrigerator for 14 days or longer at around 35 degrees Fahrenheit. During the aging process the meats will tenderize to near.
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Wet aged steak and dry aged steaks have differing flavors and textures enhanced by the individual aging processes. A dry-aged steak imparts a flavor that is both earthy and nutty, with a sustained piquancy, producing a steak that is both meaty and robust. When browned, the essence has been described as intense and round, with a lavish aroma.
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For wet-aging, meat is vacuum-sealed in plastic and allowed to age for 4-10 days. The duration of the wet-aging tends to be the time from when the vacuum-sealed meat is shipped from the butcher to stores and/or when the meat is stored on store shelves. Wet-aged meat may not have as much flavor as if it were dry-aged, but it's much more.
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When beef is "aged", it essentially refers to the length of time that the meat has been left to mature such as 14, 21, 45 days etc. "Wet" aged beef refers to beef that has been left to age in a vacuum sealed pouch within it's own blood, and "Dry" aged means it has been left to air dry in a temperature and moisture controlled.
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Wet aging of steaks is typically done by packing them in vacuum-sealed bags. This process allows enzymes to break down connective tissue while preserving moisture inside the meat. The result is a tender, juicy steak with a milder flavor than dry-aged steaks. On the other hand, dry aging steaks involve hanging beef cuts for weeks in a.
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The dry-aging process draws moisture out of the meat, shrinking its size and darkening the color. As the meat loses water, its flavor becomes concentrated to give it a more beef-forward finish. The time in the aging room also breaks down collagenâthe connective tissues that holds together the beef's muscle fibersâso these steaks are more.
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Story by Emily Monaco. âą 1mo âą 11 min read. It can be hard to choose between wet- and dry-aged steak. We've tapped a host of top steak chefs to explain exactly what makes a wet-aged steak.
WetAged Steak
Dry-aged beef is hung in the air to dehydrate at a temperature just above freezing for weeks, or up to months. The steak builds a thick, moldy coat that's cut away before cooking. High-end.
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Dry-aging tends to produce a very aggressive, pungent sort of flavor, while wet-aging creates a milder, and more universally agreeable taste. Us steak-aficionados can enjoy an intense, deeply flavored dry-aged cut, but some people would certainly point to that dry-aged flavor as being too robust or pungent.
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Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85 percent to reduce water loss.
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Because the enzymes have been allowed to do their work, these steaks are very tender. The aroma tends to be more pungent, often with notes of buttered popcorn. The flavor of dry-aged steaks is more concentrated than wet-aged meat, and it gets stronger the longer it is aged. Steaks that are dry aged for 60 days or longer have been described as.
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The biggest difference between the two kinds of meat is in the flavor. Dry-aged beef can be described as having a roasted, nutty flavor, while wet-aged beef can taste slightly metallic and lacks the same depth of flavor. Unless the beef is specifically labeled as dry-aged, the meat you buy in the store has almost definitely been wet-aged.
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With wet aging, the meat incurs no moisture loss, and therefore no reduction in size. However, it will not develop flavor like a dry-aged steak, though, again, some people prefer the subtler taste. These two aging techniques are suited to different meat cuts. Dry aging is best for fatty cuts like ribeyes, T-bones, and strip steaks, as during.
DryAged and WetAged Steaks
For instance, you might head to Cote, a fashionable New York City Korean steakhouse, where you can order a dry-aged NY strip steak for $56 and a similarly aged ribeye for $58. Get an unaged version of either cut from the more run-of-the-mill, typically suburban Outback Steakhouse and they'll cost $28.99 and $31.99 respectively.
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Shifting to the logistical side of beef aging, wet aging is much more cost-effective, faster, and easier to do on a mass scale. Because the beef is aging as it is en route to its distribution outlet, the whole process can move much faster than the dry-aging process. From a productivity standpoint, wet aging could likely be considered better.
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Wet-aging won't deliver the nutty flavor or same mouthfeel as a dry-aged steak. "You can't fake dry-aged. You can't condense time. It's a really unique product," Flannery says. Dry.
