Difference between Wet Aging and Dry Aging Beef
Updated: 4 hours ago
The difference between wet aging and dry aging comes down to air. Wet aging happens in a vacuum-sealed bag, and dry aging happens in open air. Both make a delicious steak.
A term often thrown around in the culinary and beef world is "aging." The waiter at a steakhouse may tell you, "This cut has been dry-aged for flavor and tenderness." Others will tell you their steaks have been wet-aged for flavor and tenderness. Both aging methods result in a delicious steak, and one is not superior to the other. It depends on how the beef will be used in the end. The difference comes down to price, taste, and whether you are at a restaurant or your own kitchen table.
Wet aging, the method we use at Pre®
Wet aging means the aging happens at refrigerated temperatures, usually around 28°F to 35°F, in a vacuum-sealed bag. There is no oxygen in the bag during the aging period, and the beef ages in its natural juices. The enzymes in the beef tenderize it and build flavor.
By the time we open the bags and cut the beef into steaks, it is flavorful, tender, and ready to eat at home. All Pre beef is aged a minimum of 21 days. Since we source our beef from New Zealand and Australia, the wet aging happens while it is on a sea freight ship crossing the ocean. Read how it all stays cold in how Pre beef stays fresh through transport.
Beef needs to age for at least 21 days, held at the proper temperature, for the muscle fibers to break down into the tender beef we strive for. The long ocean journey is the right amount of time for our beef to wet age to perfect tenderness.
Once the beef arrives at our production facility, it is hand-trimmed and cut into individual steaks. It is then packaged and vacuum-sealed as individual steaks to sell in stores. See why beef changes color in a vacuum-sealed pack.
Dry aging
Dry aging is often used in restaurants and foodservice. It starts the same way, with beef in a vacuum-sealed bag. The packers open the bags and put the beef on open racks in a controlled room, with heavy airflow and regulated temperature and humidity.
This method draws out the moisture in the beef, which develops a nuttier flavor that is more common in steakhouses than for home cooks. Since the moisture is drawn out, the cost per pound goes up.
The bottom line on the difference between wet aging and dry aging
The difference between wet aging and dry aging is small on the plate. Both methods work well for adding tenderness and flavor. We chose wet aging to extend shelf life and keep a fair price for our shoppers, and it has not let us down on taste or tenderness yet.
Wet Aged and Confused, episode 3: wet aging vs. dry aging
FAQ
Is wet aged or dry aged beef better?
Neither is superior. Both add tenderness and flavor. The difference comes down to price, taste, and whether you are at a restaurant or your own kitchen table.
How does Pre age its beef?
Pre uses wet aging. The beef ages in a vacuum-sealed bag, in its natural juices, while it travels by sea freight from Australia and New Zealand.
Why is dry aged beef more expensive?
Dry aging draws moisture out of the beef, so there is less beef per pound, and the cost per pound goes up.
Where can I buy Pre 100% Grass-Fed & Finished Beef?
Pre Brands beef is a lean, High Protein, delicious way to keep dinner healthy. Use our store locator to find a store near you, browse all Pre products, or find us on Instacart.
