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The Benefits of Wet-Aged Steaks

The Benefits of Wet-Aged Steaks


For the longest time people have focused on dry ageing, believing that it’s the superior form of ageing. The other most popular form of ageing, and quicker method is wet ageing. So, one must wonder, why choose one over the other? What are the benefits of wet ageing? And when does one choose to a wet aged cut versus a dry aged cut. Today, we will explore this.

What is Wet Aged Beef?

It is a common misconception that wet ageing beef is an older technique than dry ageing beef, when in actuality, wet ageing is a fairly new process. This is where cuts are placed into vacuum sealed bags and kept in refrigerators to slowly age. This is done to retain as much moisture as possible, as well as controlling as much oxygen as possible, ensuring rot doesn’t happen. This also ensures that the redness is kept, where less oxygenated meat tends to grow dull in colour. The time it takes for wet ageing is also drastically shorter, anywhere from 7 to 28 days.

What Are The Benefits Of Wet Aged Beef?

Most people feel that wet aged cuts are inferior to dry aged cuts but this is not true. To put it simply, wet aged beef is just different. When it comes to cost and time cost, wet aged beef will yield a higher output since there is no loss of weight, and also they take much quicker to age. The also yield a different flavour, which makes it better for people who don’t like too much funk on their cuts. Also, beef continues to mature whether dry or wet age, it just boils down to its intricate flavour difference, with wet aged being a bit more gamey, while dry aged being more funky.

Is Dry Aged Beef Better Than Wet Aged Beef?

When it comes to which is the better cut, it really boils down to preference. You will also tend to have a bigger cut as there is no trimming off any parts, unlike dry aged steaks. Also, for those who like to chew the fat, wet aged steaks are a god sent as they retain a lot of the springy and succulent flavour from the fat, which at most time is not very tasty on dry aged steaks. Wet ageing is also better for leaner cuts which has a lower protective barrier, which results in less moisture loss.

What Are The Best Cuts For Wet Aged Steaks?

When choosing which cuts are best, it is preferable to go for cuts which are very delicate or those with a bit of fat. Delicate but refined cuts that benefit most from wet ageing would be the filet mignon, rib eyes and tenderloins; and for those looking for a bit of fat, there’s the sirloin. We recommend trying out cuts that have been aged at least 21 days for that nice beefy flavour, perfect for those who enjoy a more robust and gamey cut.

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