Do you know the difference between dry-aged and wet-aged meat?

You might be surprised to learn that there is a big difference! In this blog post, we will explore the differences between the two types of aging and show you why dry-aged beef is the superior choice. Stay tuned for more information!

Steak lovers often debate the merits of dry-aged vs wet-aged beef. But what's the difference, and which one is better? Dry-aged beef is a steak that has been aged in a controlled environment with little to no humidity, ranging from 30 to 65 days of aging. This process causes the steak to lose moisture, giving it a more intense flavor. Wet-aged beef, on the other hand, is a steak that has been stored in a vacuum-sealed bag, typically for just a few days. While this does not result in the same intense flavor as dry-aged beef, it does help to keep the steak moist. So which one is better? That depends on your personal preferences. If you're looking for a more intense flavor, dry-aged beef is the way to go. 

Wet Aging 

Wet aging is the most common way beef is aged in the US. Despite its popularity, wet-aged beef is often viewed as a substandard form of aging. Steaks that have been wet-aged are often flavorless and tough since the vacuum seal prevents the meat from properly aging and allows the natural moisture to be depleted over time, replaced by whatever preservatives the processers use to keep it edible. Additionally, the short time involved in wet processing leads to poor consistency, with some pieces of beef ending up being much tougher than others. In addition, since it takes up more space and results in higher overall weight due to retaining moisture, it allows beef to be sold as higher weight, giving you cheaper meat at the cost of quality. This has led many chefs and restaurant owners to dismiss wet-aged beef as inferior to other forms of aging. As one chef at Maynard's put it, "Wet-aging just doesn't cut it when classically dry-aged steak is on the menu." While some restaurant owners may prefer wet-aged beef from a purely economic standpoint, it seems clear that this type of aging does not live up to the hype. Ultimately, anyone who wants the best when it comes to steak is best served by seeking out high-quality dry-aged beef for their next meal. 

Wet-aged beef is not a good option for consumers who prefer high-quality meat. In addition to affecting the quality of the final product, this lack of consistency can be particularly problematic for restaurants like Maynard's, where consistent taste and texture are key ingredients to a great steak dinner. Therefore, if you’re paying for a delicious meal, wet-aged beef is not worth your time or money. Dry-aged beef is a whole different story.

Dry Aging

The process of dry-aging beef changes the beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavor and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to the more tender beef. Dry-aged beef is often seen as a superior meat product, and it can be found at many high-end restaurants.  Because of the time and energy took to properly dry age meat, it's usually more expensive, but the difference is worth the extra cost. A cut of aged steak can look like a standard cut, but simply put aged meat is richer,  has a beefier flavor profile, and is considerably more tender than standard steaks. There's a notable difference in every bite. Many people comment that dry-aged steak melts in your mouth. There’s really no comparison. 

Don't Make A Mis-Steak

Whether you're enjoying a Ribeye or New York Strip, you're sure to savor the intense flavor and smooth texture of dry-aged beef. Steak lovers in Kitsap County can enjoy dry-aged beef at Maynard's Restaurant. If you’re looking for an amazing steak dinner, Maynards is the place to go. They have several dry-aged beef options that are sure to please your taste buds. The Delmonico,  for example, is a 16oz New York cut from Newport Pride Natural beef, aged 35 days, and the reviews speak for themselves. So what are you waiting for? Try the dry-aged beef at Maynard's today!