What is the difference between wet aging and dry aging and why do you use wet aging?
Aging is critical to a tender, flavorful beef product. We choose to wet—rather than dry—age our meat to prevent moisture loss and unnecessary exposure to pathogens. Meat is cut into sub-primal cuts and aged for an average of 30 days before it is cut into retail portions. Wet aging allows for the breakdown of collagen, essential to infusing fat through the meat, without losing valuable moisture as happens during the dry aging process. In order to ensure freshness, wet aging is done in a vacuum package to improve meat safety and to eliminate risk of exposure to additional pathogens that can occur during a dry aging process.
