Dry Aging vs. Wet Aging

Aging allows naturally occurring processes in meat to change tenderness and
eating characteristics after slaughter. Two terms consumers commonly hear
are dry aging and wet aging.

What is dry aging?

Dry aging exposes unpackaged beef to carefully controlled refrigerated
conditions for a period of time. Temperature, airflow and humidity must be
managed appropriately.

What happens during dry aging?

Moisture is lost from the exposed meat and the exterior can dry significantly.
Before retail cuts are prepared, dried surfaces are trimmed away.

What is wet aging?

Wet aging takes place after beef has been vacuum packaged. The meat ages
inside the sealed package under refrigeration rather than being exposed to
the surrounding refrigerated air.

Why processors use wet aging

Vacuum packaging reduces moisture loss and allows beef to age while already
packaged for storage or distribution. It is widely used in the modern beef
industry.

Which is better?

That is largely a matter of the product, aging time and personal preference.
The two methods can produce different flavour and handling characteristics,
but the words “dry aged” alone do not tell you how long or under what
conditions the beef was aged.