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You might call me crazy, but wet-aging is my go-to method for beef
Most folks in this trade say dry-aging is best for flavor and tenderness. I've been wet-aging my ribeyes by sealing them tight for four weeks instead. The meat stays just as juicy, and I don't lose as much to trim. It saves me time and money, and my regulars keep coming back for it.
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aliceb806mo ago
Nobody should call you crazy for wet-aging. Saving time and money while keeping the meat juicy sounds like a win to me.
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blairc906mo ago
Four weeks in a bag definitely makes ribeyes more tender, no doubt. But saying it's just as juicy might not consider how dry-aging changes the meat. Dry-aging lets the outside dry out, which concentrates flavor in a way wet-aging can't. You're right about saving trim and time, which matters for a busy shop. The flavor from dry-aging is just different, kinda funky and deep. It's not better or worse, just another tool.
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finleyl396mo ago
Ribeyes from my local store are fine after a couple weeks in the fridge. Four weeks in a bag seems like overkill. Idk, maybe it's just me but dry-aged steak is good, but not that much better. The juice claim is overblown. Cook it right and it's juicy. Saving time and money is smart, but for most folks, is the aging drama really needed?
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