Dry aging is more liken to finding road kill and cutting away the meat just past the rotten parts. If you like that thought and the musty taste that gets into all the meat, enjoy. If wet aging inhibits the aging process then it stands to reason that the meat would never go bad in the package, which is incorrect statement all around. Wet aging allows the enzymes to break the beef down but not to the point of rotting or drying out the beef. In fact correct wet aging takes as long as dry aging. A tenderloin can wet age up to 7-8 weeks after processing and yes it does not lose volume or moisture which should be considered as a positive. Dry aging has tremendous waste and adds to the cost of the final product served. The preferred steak is a subjective preference but give wet aging at least equal ground when considering Steakhouses. Note: If you are looking for a great wet-aged steak for comparison, try Country Club at Wynn.
Dry aging is more liken to finding road kill and cutting away the meat just past the rotten parts. If you like that thought and the musty taste that gets into all the meat, enjoy. If wet aging inhibits the aging process then it stands to reason that the meat would never go bad in the package, which is incorrect statement all around. Wet aging allows the enzymes to break the beef down but not to the point of rotting or drying out the beef. In fact correct wet aging takes as long as dry aging. A tenderloin can wet age up to 7-8 weeks after processing and yes it does not lose volume or moisture which should be considered as a positive. Dry aging has tremendous waste and adds to the cost of the final product served. The preferred steak is a subjective preference but give wet aging at least equal ground when considering Steakhouses. Note: If you are looking for a great wet-aged steak for comparison, try Country Club at Wynn.