What is the dry aging and wet aging process for beef?
Aging is a process that brings a deeper, richer flavor to beef and allows for it to be more tender than meat that is not aged. It enhances the flavor in cuts of meat that are well-marbled and have fat cover. When meat is being dry aged, carcasses are hung in a refrigerated, controlled environment. This process takes longer than wet aging. During the wet aging process, the meat and all of its juices are vacuum sealed in plastic.
