PSA: Wet aging in the bag is overrated for most home butchers

I was all about that dry age game for 6 months, kept losing 20% trim on primals. Tried wet aging a whole ribeye subprimal for 28 days in the cryovac and honestly the flavor was flat compared to dry. Anybody else ditch wet aging after trying it a few times?

2 comments

2 Comments

evannelson4d ago

Man that wet aging thing is just a fancy way to say "leave it in the plastic wrap it came in." Tried it with a striploin once and ended up with a weird sour note that reminded me of gym socks. Dry aging is like a fine whiskey, wet aging is like room temperature light beer.

cora4004d ago

Dry aging loses 20% to moisture. Wet aging just loses your money.