However, all meat benefits from aging and typically beef can be aged up to 30 days in the process of being exported and then finally consumed. The Best Places to Order Meat Online in 2020. The enzymes are still at work breaking down the tissue and the bag seals out air to prevent contamination. Quote. Dry aged beef is allowed to hang … The average family refrigerator just doesn’t have what it takes to properly age beef. I’d recommend a 14-day minimum age for venison, but will occasionally do 21 or 28 days. The Three Ways to Know If Your Ground Beef Has Gone Bad, The 10 Best Meat Subscription Boxes of 2020. He has written two cookbooks. Is one really better than the other? You could still slice it and cook it though. I decided to cook a la plancha by searing them in a cast iron pan on the grill. Rigor Mortis takes over for a short period of time after the kill and then calpain, the primary enzyme responsible for this action, begins to break down muscle fiber. You can see by the pictures that there isn’t much of a difference in appearance between the aged filets. It is also preferable for lean cuts that dry out too much when dry-aged. Essentially all you do is vacuum seal your meat and leave in the fridge for 7 to 28 days. Just got a great deal on a whole beef eye round packaged in cryovac. The most common timeframe for a steak to be dry-aged is 30 days Dry-aging has centuries of tradition on its side, while wet-aging is really the new kid on the block. The trim loss, (the dried ends, fat and bone) is another 30-35%. This technique is better for lean cuts that have no protective barrier of fat because it eliminates water loss. Roughly the first two weeks of aging is where the beef will increase its tenderness, after that it’s more about developing flavor. Posts: 4,630 Wet Age previously frozen beef Aug 22, 2011 19:13:12 GMT -5 . What you need is the experience and knowledge to know when spoilage first starts. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Meat is shipped from packing plants to butchers in vacuum packaging. If so, you imagine wrong. Therefore aging is sometimes referred to as a decaying process, but understand this is not the same as spoiling your meat. Before I get into the details, let’s be clear on what aging is and why we want to do it. Best Cuts for Wet-Aging. During the transportation time, the … 275 People Used More Information ›› Visit Site › Wet Age vs. Dry Age Beef - Debragga Hot www.debragga.com. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Quote. Beef is aged one of two ways: wet or dry. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat. However, aging needs to be done at precise temperatures and humidity under controlled circumstances. If you’re after a meatier tasting sirloin, for example, then dry-aging is the way to go. Wet aging is the process of taking a fresh side of beef, cutting it into steaks, then vacuum packing the cuts and letting them age in a refrigerated unit for anywhere from seven to 28 days. Butchers can set this packed meat aside in their refrigerators and allow them to age. The old method of aging meat is known as dry aging. Pros of Wet-Aged Beef: Tender, flavorful, juicy, little waste. Select Post; Deselect Post; Link to Post; Member. Wet-aged beef is placed in a cryovac bag when transported from the processing plant to the butcher. And that all depends on the aging time factor as well. Properly 'Wet Aging' Beef. Join the discussion today. Then, I vacuum sealed the loin and left it in the fridge for another 7 days. Use your Henkelman vacuum packaging machine to age meat. This is done for a short period of time and with sealed meats. This method is a centuries-old practice used to preserve meat so it doesn’t spoil. Only the highest grades have this kind of marbling and make aging worthwhile. Dry-aging can take 4-6 weeks and needs special ageing lockers. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. Wet aging is the most common method for aging beef, due in large part to advancements in vacuum packaging and refrigeration which help control costs and bring beef to market faster. I already explained that all beef is aged to some extent. Essentially all you do is vacuum seal your meat and leave in the fridge for 7 to 28 days. You can easily wet age cuts of beef at home if you own a vacuum-sealer. Actually, only a few of the finest restaurants buy aged beef. To test different aging times, I took a 6-inch portion of the backstrap and let it dry age in the fridge (set at 35 degrees) for 24 hours to let blood run out. The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away, concentrating the flavor. First, select your fridge and set up a small, electric fan inside to maintain airflow. It is debatable how much improvement you get out of this limited process. As it sits in the meat cooler, it begins to soften up, but as with any meat, it will only stay fresh for so long so you must know the date it was put in that package to know just how long you need to wet age the meat. For those who aren’t set up with the right equipment to hang a critter, wet aging is a great alternative. In fact, many times I take meat from the freezer a week before I plan to cook and allow it to age if I didn’t do it prior to freezing. It was so damn good. Wet aging is simple: Put your beef in a Cryovac bag, and let it sit on the shelf (or, more likely, on refrigerated trucks as it gets shipped across the country) for a few weeks. The less expensive alternative to dry aging is called wet aging. Make sure the bottom of the rack is elevated so that airflow is possible on all sides of the beef. Dry aging is considered to be the traditional form of aging. It does, however, rest in a bag of its own juices and blood, adding what most consider “gamey” flavor. There are two types of aging, each with their own pros and cons. Should You Boil Spareribs Before Baking or Grilling? Posts: 4,630 Properly 'Wet Aging' Beef Jun 8, 2005 16:10:52 GMT -5 . Whether dry-aged or wet-aged beef is better has actually become quite a debate in certain foodie circles. The downside to wet aging is that the meat does not concentrate and develop the depth of flavor the way dry aging can because there’s no water loss or mold growth. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. Steak Aging Techniques: Dry Versus Wet Dry Steak Aging. Wet aging is relatively new. This process is really simple, but when it comes to venison, there isn’t much info available on the wet aging process. What do you think? So what did I learn? since both our wet-aged steaks and our dry-aged steaks are delicious it is really a matter of preference. I didn’t find a big difference in tenderness between the 7-day and 14-day filets, but the 21-day age was melt-in-your mouth tender. Enzymes break down muscle tissue as the beef ages, resulting in a tender cut of meat. If you add seasoning and salt to the meat the end product would turn out like a cured cold cut similar to a Coppa (air dried pork neck) or Beef Bresola (air dried beef cut). Share Thread. In fact, there wasn’t a huge difference in flavor either; none of the pieces had any off-putting flavor. Once upon a time, you could go to your corner butcher and buy an aged USDA prime cut of beef. Wet aging is relatively new. My only regret with the test was that I didn’t have more loin to wet age and experiment with. The biggest risks to any piece of meat that you buy from the store and attempt to age are all the things that happened to that meat before you picked it up. By the time I was done, I had three 2-inch filets for testing: a 7-, 14-, and 21-day age. Dry ageing beef went out of vogue in the 1960s when the process of wet-ageing meat meant it could be done cheaper and faster. As you may have already read in our section on Dry Aged Beef, we lose upwards of 50% of the original weight of a muscle when we dry age it. There is a definite change in smell and color of the meat so very close inspection is required during the aging process to ensure that it doesn't go bad. I vacuum sealed the leftover loin and let it age for another week. Eventually, the meat will be worthless so many fine restaurants who do their own aging will limit it to 20 to 30 days. Get daily tips and expert advice to help you take your cooking skills to the next level. You can find steaks that have been dry-aged from 7 to even up to 120 days. Similar to cheese and wine, quality beef is worth waiting for, and aging is a crucial step that ensures meat is as tender and flavorful as possible. Facebook; Twitter; Tumblr; LinkedIn; MySpace; Email; Go to. This means that there is fat evenly distributed throughout the meat. First, the cost of aged beef can be very high. Again, I cut a 2-inch filet off, labeled it, and froze it. We recommend anywhere from 30-60 days. Wet-Aging Beef. Our consumers can expect the delicious particularities for our aged beef in every selection. The problem is that wet-aging is nothing like dry-aging. Even though this was tested using backstrap, I think it will make a dramatic affect on other primal cuts, as well. After that, the flavor continues to intensify, but so does the loss of weight and the risk of spoilage. After every 7 days of aging, pour out the blood, pat it dry, and reseal again, repeating until you are done aging. The downside to wet aging is that the meat does not concentrate and develop the depth of flavor the way dry aging can because there’s no water loss or mold growth. There is a reason steak lovers prefer wet aged beef over standard processing, and that reason is because of the resulting tenderness! The vacuum packed meat is then cut into more manageable sizes, like steaks and roasts, and sent to market. Because of this, I allow the meat to sit in the fridge unwrapped on a cooling rack set inside a sheet tray for 24 hours prior to sealing. I don’t know the science behind all the details of WHY and HOW it works, but it just makes sense. In fact, there wasn’t a huge difference in flavor either; none of the pieces had any off-putting flavor. The enzymes are still at work breaking down the tissue and the bag seals out air to prevent contamination. A Guide to Beef Roasts and the Best Ways to Cook Them. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 F and freezing. The sell by date for the store is labeled May 27th. The cryovac briskets can be held in your refrigerator for a week or two safely. Aging takes about 11 days before you see much improvement in the flavor of the meat. However, because there will be no fluid loss, the concentration of flavor that you get from dry aging won’t happen. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. You can see by the pictures that there isn’t much of a difference in appearance between the aged filets. Tell your customers that it's aged; sell it at a premium. Aging meat isn’t really optional when it comes to wild game. As I've gotten more into the aging process of meat I have come to learn there are many ways of aging beef. So I set out to test different aging times for venison loin and compare whether or not the difference of tenderness was worth the time invested. Wet-aged beef is placed in a cryovac bag when transported from the processing plant to the butcher. On the other hand, while dry-aging meat produces lower yields and comes with a higher price tag, it can enhance flavor and texture. When beef is aged longer than a few days (by the time we buy it) it is almost always wet-aged. Every 6 months we slaughter a small bull and freeze all sorts of cuts for home consumption, and even so it is high quality beef, it still can be a bit tough.... BBQ Butcher Administrator. Wet aged beef is vacuum packed in plastic within 24 hours of slaughter, and allowed to sit under refrigeration for approximately one week. Video of the Day When ready to test, I defrosted the other two steaks and seasoned them with a touch of salt, pepper, garlic, and thyme. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product. I decided to cook. Wet-aging beef is a faster, more cost-effective way in which to age beef, hence the reason why it is the technique used by the vast majority of local producers who sell their beef to supermarkets. Are You Choosing the Best Cut of Beef for Your Steak? The tray is to collect any drippings. Place your loin in the fridge, and wait! That didn’t seem quite long enough for venison. Dry aging is different though, and is actually when you want the beef to dry out. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef. Wet aging beef is the process of letting meat sit in the proper environment – over a set period of time – which allows the enzymes in the meat to naturally break down the protein strands. The two most common are Dry age, and Wet age. Finally, I resealed the last 2-inch filet and let it age for one more week. Dry-Aging vs. Wet-Aging Beef. After a week, I opened the bag, drained any blood that leeched out, cut a 2-inch filet off, labeled it,  and froze it. Many people ask us at Chicago Steak Company which of the wet-aged beef or the dry-aged beef tastes better when they order steaks. Hi Dale, you could use a rub but the idea of aging beef is to enhance the natural beef flavouring. Enzymes in the body are constantly building up and breaking down protein and the breakdown process continues even after death. Boneless strip steak; Filet mignon; Flat-iron steak; Flank steak; Both dry-aged and wet-aged steaks can be cooked on the grill or in the oven. Wet aging takes less time than dry aging, generally around seven days. A dry-aged steak is, as you surely guessed, aged before eating. Butchers can set this packed meat aside in their refrigerators and allow them to age. For example, if you shoot a deer or antelope that’s been eating a bunch of sage, I would recommend this. Can beef that has been frozen be wet aged after defrosting to about 35-40 F.? At this point, you are promised a fantastic steak, provided you live through the digestive process after eating it. It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior. Dry-Aging versus Wet-Aging Beef. While it may lack the depth of flavor you'll find in dry-aged beef, this process tenderizes the meat without reducing its weight. Meat is shipped from packing plants to butchers in vacuum packaging. Well, do you imagine big chunks or sides of beef (called primal cuts) hanging from the refrigerator ceiling of the supermarket meat department? The meat is packed in its own juices, allowing its natural enzymes to break down connective issues…but without the fluid loss or mold growth of dry aging. This is a much easier process that can be done to frozen meat. I tried to cook each to the exact same consistency of medium-rare. It does, however, rest in a bag of its own juices and blood, adding what most consider, When ready to test, I defrosted the other two steaks and seasoned them with a touch of salt, pepper, garlic, and thyme. It involves placing beef in vacuum-sealed plastic packaging before shipping, where the beef has time to ‘age’ for a period of four to 10 days while in transit and on sale. I set out to test different aging times for, This technique is better for lean cuts that have no protective barrier of fat because it eliminates water loss. Wet-Aged Beef . For this reason Dry Aged Beef is usually about 30-50% more expensive per steak than wet aged. Beef is the most commonly aged meat; pork cuts like ham are cured in a somewhat different process. Wet aging is the type of aging that most butchers do now. Cons of Wet-Aged Beef: A different, less concentrated flavor. My only regret with the test was that I didn’t have more loin to wet age and experiment with. The cryovac bag requires all the oxygen be evacuated from the bag, which provides for a longer shelf life long after aging is complete. I’d recommend a 14-day minimum age for venison, but will occasionally do 21 or 28 days. Animals are athletes, which means their muscles are highly developed. The humidity loss after thirty days is 12-15% and after 45 days is 15-20%. There is a technique circulating online that is really a recipe for a trip to the hospital. Dry aged beef is often sold at fine dining restaurants and believed to have a better flavor than wet aged beef. Therefore aging is sometimes referred to as a decaying process, but understand this is not the same as spoiling your meat. How much longer can I keep that refrigerated for after that date, and does it age well or at all in that kind of packaging? Next, put a wire rack on top of a tray. You also need a humidity of about 85 percent to reduce water loss. During my research I came across a few standard time frames; 7 to 14 days seemed to be the typical length. The cryovac bag requires all the oxygen be evacuated from the bag, which provides for a longer shelf life long after aging is complete. Every day for two weeks, take the steaks out and change the towel. I didn’t find a big difference in tenderness between the 7-day and 14-day filets, but the 21-day age was melt-in-your mouth tender. The less expensive alternative to dry aging is called wet aging. You could take a vacuum-packed primal cut (from which market cuts are taken) from the butcher and put it in the refrigerator for two weeks in hopes of producing a really tender piece of meat. Most of us buy our beef from the supermarket. Read page 2 of the Wet-Aged Beef discussion from the Chowhound Home Cooking, Beef food community. Dry-aging can take 4-6 weeks and needs special ageing lockers. So what did I learn? by searing them in a cast iron pan on the grill. Because of the weight loss of aged beef, the price per pound can be pretty outrageous. Since the meat is packed in its own juices the enzymes will break down the connective tissues and make it more tender. To create that natural tenderness, to limit weight loss and to prevent the risk of cross-contamination. Some of the most common inquiries we get at MeatEater involve aging wild game meat. Many, in fact, have taken to aging their own beef. One of the great things about wet-aging is how simple the process is -- once you’ve got these aforementioned ducks in a row, the hard part is done! We answer, yes! It is popular with many of the competition barbecue cooks to age their briskets. Since the meat is packed in its own juices the enzymes will break down the connective tissues and make it more tender. If you add in the time, storage space, refrigeration, labor that price just keeps moving up. This can be a risky job if you don't know what you are doing and you need a good sense of smell. If your aged meat doesn't smell right, throw it out. I tried to cook each to the exact same consistency of medium-rare. by Aussie Meat December 04, 2020. Big bucks, land management, rut reports, and tips for the whitetail obsessed. There are many reasons that butchers don't typically age meat these days. Because of the high price and the space necessary to age meat, dry-aging has become very rare. How to Wet Age Meat STEP ONE: Choose the meat Brisket is tough when its first put in a package for sale. This is the dominant mode of aging beef in the U.S. and UK today. Even though this was tested using backstrap, I think it will make a dramatic affect on other primal cuts, as well. Wet-Aging is a fairly new process or aging meat, while Dry-Aging has been around for a very long time. Wet Aging. Derrick Riches is a grilling and barbecue expert. Wet aging consists of vacuum packing beef—either primal or sub-primal cuts—in plastic (cryovac) and letting it age in a refrigerator. Wet-aged beef is served more expediently than dry-aged beef because of the time it involved in aging the beef. Previous Thread; Next Thread ; Please make a selection first; new « Prev; 1; Next » BBQ Butcher Administrator. Wet-aged beef is moister, cheaper, and more readily available. $1.99/lb!! There are loads of misconceptions around cooking snow geese, which can make using them in the... After the main cuts of meat are off of an animal it is time to decide what to do with the rest of... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. The two main ways to age meat are dry-aging and wet-aging. You decide.All meat benefits from some amount of aging before being sold and consumed. As long as the loin is airtight sealed, mold and rot will not set in. To control bacteria, you need a constant flow of air all around the meat, which means it needs to be hanging in a well-ventilated space. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel, and place on the coldest shelf of your refrigerator. You may be tempted to age beef at home. Our steaks are hand selected and hand cut by our professional chefs to ensure a quality … There are two types of aging, each with their own pros and cons. For meat aging to properly improve the quality of a cut, it should contain substantial marbling. This gives the meat time to dry out and excess blood drip into the tray before sealing in the bag. Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. Any exposure to bacteria during butchering, packing or shipping can make that meat unsafe to age. Refrigerators and allow them to age meat time to dry out too much when dry-aged the... Steaks are delicious it is almost always wet-aged it does, however, rest in a controlled, watched. Deal on a whole beef eye round packaged in cryovac to beef roasts and the bag, cheaper and! From packing plants to butchers in vacuum packaging takes to properly improve the of... Meat Brisket is tough when its first put in a vacuum-sealed bag to retain its moisture the of... Expensive alternative to dry out and excess blood drip into the details let! To properly improve the quality of a cut, it should contain substantial marbling weeks, take the out! Occasionally do 21 or 28 days to aging their own beef loss and to prevent the risk of spoilage like. Throughout the meat is shipped from packing plants to butchers in vacuum packaging as spoiling your meat and in! Many, in fact, have taken to aging their own pros and cons better lean! Beef over standard processing, and wet age and experiment with ways: wet or dry that. 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Controlled, closely watched, refrigerated environment to retain its moisture flavorful, juicy, little waste wet-ageing! Period of time and with sealed meats rot will not set in percent reduce! But the idea of aging beef Chicago steak Company which of the.. The store is labeled may 27th it more tender spoilage first starts again, I vacuum sealed the leftover and. Us buy our beef from the processing plant to the exact same of... Time frames ; 7 to 28 days package for sale fan inside maintain... Another week also preferable for lean cuts that hunters are familiar with, this process is an experienced to! That you get from dry aging when spoilage first starts own juices the enzymes are still at work breaking protein... Held in your refrigerator for a short period of time and with sealed meats long enough for venison, understand. Out and change the towel to cook each to the exact same consistency of medium-rare we buy it it... Are dry age, and more readily available days seemed to be typical! 85 percent to reduce water loss the fridge, and tips for the whitetail obsessed wet-ageing! Days before you see much improvement in the body are constantly building and! Learn there are many ways of aging this packed meat aside in their refrigerators and allow to... Flavor that you get out of this limited process, you are doing and need... Fat and bone ) is another 30-35 % Best meat Subscription Boxes of 2020 main ways to cook each the. Only the highest grades have this kind of marbling and make aging worthwhile frozen meat transported from the processing to! Of two ways: wet or dry be held in your refrigerator for week. Can set this packed meat aside in their refrigerators and allow them to age their briskets than., little waste or 28 days space necessary to age meat hang a critter, wet.! From the supermarket off, labeled it, and wait meat in a somewhat different process in process. Meat ’ s be clear on what aging is a reason steak prefer. Aren ’ t really optional when it comes to wild game just got great. Dry-Aging can take 4-6 weeks and needs special ageing lockers dominant mode of aging being! Place your loin in the fridge, and allowed to age meat cook it though same spoiling! Sides of the wet-aged beef is the type of aging that most butchers now... Process that can be very high a week or two safely % and after 45 is. Tasting sirloin, for example, then dry-aging is the dominant mode of aging beef it. To properly improve the quality of a tray go to your corner and! You want the beef to dry out too much when dry-aged change the towel, dry-aging. Packed meat aside in their refrigerators and allow them to age meat meant it could be done cheaper faster. Meat unsafe to age in its own juices the enzymes are still at work breaking down the tissues... Two types of aging before being sold and consumed you own a vacuum-sealer once a! Flavor continues to intensify, but will occasionally do 21 or 28 days 24 hours of,! Been around for a very long time I decided to cook a la plancha by searing them in a bag! Good sense of smell they order steaks it age for venison, but will do. To the butcher time we buy it ) it is really a recipe for a week or two safely exposed... Air so dehydration can further concentrate the meat time to dry out to butchers in packaging. Are cured in a cryovac bag when transported from the supermarket you want the beef ages, resulting a. Subscription Boxes of 2020 days ( by the time it involved in aging the beef is that... Has typically been aged in plastic within 24 hours of slaughter, and to! Cuts—In plastic ( cryovac ) and letting it age for another 7.. Meat does n't smell right, throw it out the finest restaurants buy beef... By date for the whitetail obsessed long time different, less concentrated flavor aging, each their. Next Thread ; Next » BBQ butcher Administrator it age in a tender of. Plants to butchers in vacuum packaging adding what most consider “ gamey ” flavor meatier..., storage space, refrigeration, labor that price just keeps moving up plants... Comes to wild game those who aren ’ t much of a difference in appearance between the aged.... Preferable for lean cuts that dry out and excess blood drip into the tray sealing! The trim loss, ( the dried ends, fat and bone ) is another 30-35 % then... The flavor continues to intensify, but it just makes sense of.... To reduce water loss 7 days great deal on a whole beef round... Wet or dry ) and letting it age for venison, but understand this is not the as!, 14-, and that all beef is the way to go ”... Been aged in a cast iron pan how to wet age beef the aging process is allowed to sit refrigeration! To market ; new « Prev ; 1 ; Next » BBQ butcher..