While all meat lovers will tell you that aged meat is delicious, there’s debate regarding the superiority of different aging methods. In truth, while there are many differences between dry-aging and wet-aging, deciding which is the “better” process comes down to preference and the cut you’re working with. Read on to learn more about their differences and choose the best option for your dish.
Processes:
Dry Aging
The process of dry aging meat works to make the most tender meat possible by placing the meat in a temperature-controlled environment for several weeks. Typically, you would keep the meat in temperatures close to freezing to allow enzymes in the muscle tissue to break down protein. Because the weight of the meat greatly reduces during this process, the cost is more per pound, but it’s fairly easy to dry age meat at home too.
Wet-aging
Shortly after slaughtering, butchers place the meat in a vacuum-sealed bag with its juices. Then, they keep the bag in a next-to-freezing environment for weeks. This aging process also allows enzymes to break down connective tissue, fibers, and protein for more tender meat. Because there is no moisture loss and less chance of spoilage, wet-aged meat is often the much more affordable choice.
Taste and Texture:
Dry-aging
Dry-aging meat produces a melt-in-your-mouth, buttery texture, but the fermentation process makes the meat taste very different. Many describe this flavor as nutty with a deeper, meatier flavor overall. However, the aged, fermented flavor doesn’t suit everyone’s palate.
Wet-aging
Wet-aged meat tastes much fresher and is more subtle in flavor when compared to dry-aged meat. However, because the meat experiences no open air, some describe the undertones of this flavor as slightly sour. However, both processes result in equally tender cuts despite these flavor differences.
Best Cuts:
Dry-aging
While the processes of wet and dry-aging are fairly similar, that doesn’t mean every cut of beef can be used in either process. Cuts of meat with higher fat content and evenly marbled scratches do best when dry-aged. Overall, there’s less weight loss, and when cooked, there will still be plenty of moisture remaining in the fat.
Wet-aging
Cuts that don’t contain a lot of fat need moisture to taste best when cooked. When low-fat cuts are dry-aged, they’ll be much tougher, chewier, and harder to cook. With the wet-aging process, lower fat cuts retain as much moisture as possible.
Ultimately, the main difference between dry-aging and wet-aging meat is the moisture level of the environment you keep them in. The rest depends solely on the fat content in the cut you’re working with and how much you appreciate unique and fermented flavors. You can always ask your local butcher to give recommendations for cuts that suit either aging process. But regardless of the method you choose, you’ll always end up with a deliciously tender cut of meat.
While all meat lovers will tell you that aged meat is delicious, there’s debate regarding the superiority of different aging methods. In truth, while there are many differences between dry-aging and wet-aging, deciding which is the “better” process comes down to preference and the cut you’re working with. Read on to learn more about their differences and choose the best option for your dish.
