What is Wet Aged Beef and Why Does it Matter?

Wet aged beef has become an increasingly popular option for steak lovers and meat aficionados in recent years. But what exactly is wet aged beef and how does it differ from conventional beef? This article will provide a comprehensive overview of wet aging – the process its effects on flavor and texture, how it compares to dry aging, and tips for selecting the best wet aged steaks.

A Quick Intro to Wet Aging Beef

Wet aging involves vacuum sealing sub-primal cuts of beef like ribeyes or tenderloins in plastic bags, then storing them under refrigeration for a period of 1-4 weeks. During this time, natural enzymes within the meat act to break down connective tissues. This tenderizes the beef and enhances its flavor.

The key difference from dry aging is that the beef ages inside the bag sitting in its own juices. This prevents moisture loss but allows the natural flavors to concentrate and develop. Most beef sold at grocery stores undergoes some degree of wet aging. Higher end steakhouses and butchers control the duration to optimize tenderness and taste.

The Step-by-Step Process of Wet Aging

To understand wet aging, it helps to visualize the detailed process:

• Large sections of beef are cut into primal or sub-primal cuts by the processor. Common examples are ribeyes, NY strips, tenderloins, or briskets.

• The butcher fabricates these cuts and vacuum seals them in plastic bags to start the aging.

• The sealed beef is stored for 1-6 weeks in a precisely temperature controlled cooler set between 34-38°F.

• During the aging time, natural enzymes present in the beef work to break down collagen and connective tissues. The beef tenderizes from the inside with no moisture loss.

• The flavor concentrates subtly, without getting overly funky or gamey like dry aged beef. The beef’s juices interact with the meat to enhance the flavor.

• Once aging is complete, the beef is removed from the bags. It is cut into steaks or retail cuts to be sold. Any excess surface moisture is often wiped off before selling.

• The beef heads to stores and restaurants to be sold as premium wet aged steaks and roasts.

The Benefits and Effects of Wet Aging on Beef

There are several clear benefits wet aging provides over conventional unaged beef:

• Tenderization – The natural enzymes tenderize beef by breaking down tough collagen and connective tissues. This leaves wet aged beef extremely tender.

• Increased Juiciness – Since the beef ages sealed in the bag, none of the natural juices are lost. This leaves the meat incredibly moist and succulent when cooked.

• Rich, Concentrated Flavor – While subtle compared to dry ageing, the flavor still intensifies and concentrates during wet aging. The effect is a rich, beefy flavor in each bite.

• Retains Weight and Profits – Wet aging has minimal moisture loss, keeping saleable weight as high as possible. This makes it more efficient and profitable.

• Flexibility – Wet aging time can be customized from just 1-2 weeks for small improvement, up to 5-6 weeks for premium melt-in-your-mouth tenderness.

• Food Safety – The vacuum sealed environment protects beef from contaminants and oxidation during the aging duration.

Clearly, wet aging brings significant upgrades in eating quality over conventional beef. But how does it actually compare to dry aging?

Dry Aged vs Wet Aged Beef – The Key Differences

While both are seen as premium steak options, dry and wet aging do have distinct differences:

• Dry aging involves hanging large primal cuts uncovered in climate controlled coolers. This allows moisture to evaporate from the beef’s exterior, concentrating the flavors. The resulting steaks have an ultra beefy, funky flavor profile.

• Wet aging seals the beef in plastic bags keeping all juices inside. The flavor is still concentrated, but in a more subtle, beefy way without strong funkiness.

• Dry aged beef loses moisture on the outer surface which must be trimmed off. This means lower saleable weight per carcass, so dry aging is more expensive. The extensive process also takes 30-60+ days.

• Wet aged beef retains all its moisture and weight, with no trimming needed. The process only takes 1-6 weeks. This makes wet aged beef more affordable than comparable dry aged cuts.

• Texture wise, dry aged beef develops a very concentrated, dense chew. Wet aged cuts are incredibly tender but still retain a soft, delicate texture.

Neither method is inherently better. Dry aging provides the most intense steak experience possible. But for many beef lovers, premium wet aged steak provides the ideal combination of rich flavor, luscious tenderness, and approachable price point.

What to Look for in Purchasing Wet Aged Steaks

For the best results with wet aged steaks, here are helpful tips on what to look for when buying:

• Reputable source – Find a trusted butcher shop, meat market, or high end grocer. Specialized online retailers also sell quality wet aged beef.

• Prime or upper Choice grades – The rich marbling in these grades enhances wet aging. Lower graded beef won’t have as notably improved flavor and tenderness.

• Marbling distribution – Look for marbling spread evenly throughout the cut, rather than just around the edges. This indicates it will be flavored throughout.

• Deep red color – Properly aged beef will have a rich dark red tone without brown spots or graying on the edges.

• Duration of aging – Longer equates to more tender – aim for 3-5 weeks for the best texture.

• Price – Expect to pay around 20% or more over conventional beef. Better quality is worth the premium.

Seeking out high caliber wet aged beef from the finest purveyors ensures you’ll experience superb flavor and satisfaction when you cook it.

Cooking Methods to Highlight Wet Aged Beef

When you invest in quality wet aged steaks, you want to cook them right to appreciate the upgrades provided by proper aging. Here are excellent cooking methods to try:

• Grilling – The high dry heat of grilling forms a flavorful sear crust on the exterior while cooking gently. Pull the steaks when they are 2-3°F below your desired final doneness.

• Pan searing – Use a very hot cast iron pan to quickly develop a sear. Baste the steaks with butter as they finish cooking.

• Roasting – Roast in a 275°F oven until it reaches 10°F below desired doneness for evenly cooked flavor throughout.

• Marinating – A marinade tenderizes while also layering on extra moisture and flavor. Ideal for cheaper wet aged cuts.

• Sous vide – Vacuum seal wet aged steaks, then sous vide cook to pasteurize before searing. Delicious results.

• Quick cooking – Avoid overcooking these tender cuts. Cook quickly over high heat and don’t cook past medium rare to prevent drying out.

With the right cooking method, you’ll be rewarded with sublime texture and juicy succulence in every bite.

Is the Cost of Wet Aged Beef Worth It?

Like most gourmet foods, premium wet aged beef commands a higher price. Is the upgrade really worth it?

Pros

• Extremely tender, juicy, and beefy flavor
• More cost friendly than dry aged
• Richness from marbling
• Great for grilling, pan searing, roasting

Cons

• Still pricier than regular unaged beef
• Won’t get quite as intense beefiness as dry aged
• Needs high grade beef to fully shine

For most steak fans, the advantages of properly wet aged beef make it a justifiable splurge for special occasions or a treat just for yourself. While not cheap, it delivers a world class steak experience at a more accessible price than dry ageing.

Understanding exactly how wet aging transforms beef gives you the knowledge to select incredible steaks and appreciate the results. Seeking reputable suppliers of prime wet aged beef is the first step. From there, use proper cooking methods to highlight the luscious texture and concentrated flavors. Every sublime, juice-filled bite will reaffirm that the cost is worthwhile for life’s memorable moments.