Dry vs. Wet: A Butcher's Guide to Aging Meat

2010/04/06

TOM MYLAN, APR 6, 2010
so what is aging and what are the differences between wet and dry aging exactly?
During wet aging, the plastic doesn't allow the meat to breathe, so it ages in contact with its own blood, which lends it "a more intense sour note and a more bloody /serumy flavor," according to the Department of Food Science and Nutrition at the University of Minnesota. This sounds a bit negative when you're talking about the flavor of a steak, but the fact that upwards of 90 percent of the beef taken home by American grocery store shoppers in plastic-wrapped foam trays is wet-aged seems to suggest that it can't be all bad.
Dry aging, on the other hand, allows the meat to breathe, lose water (which increases its "beefiness" since there is now less water and but the same amount of muscle fiber), and get acted upon by other microbes beside those of the muscle itself. Those other microbes are the long, threadlike mycelia of various airborne fungi that begin to digest the meat, giving an aged loin its distinctive flavor, aroma, and fuzzy exterior. So dry aging wins, right? It's complicated: while most meat snobs (myself included) prefer dry-aged beef, the American public actually prefers bagged beef according to a number of very expensive meat studies.(Source: www.theatlantic.com )

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