Hot take: I think wet aging beef beats dry aging most of the time

I worked at a shop in Portland for 3 years where we dry aged everything, and I bought into the hype hard. Then I tried wet aging some prime ribeyes for 45 days in the cryovac from a local ranch and the flavor was just as good with way less waste. We lost almost 20% of the dry aged meat to trim and mold, but wet aging kept every pound usable. Am I missing something or do other folks here think dry aging is overrated for the cost?

2 comments

2 Comments

gavin801mo agoTop Commenter

Yeah, I used to be all about dry aging too, thought it was the only way to get real flavor. But after trying a 60 day wet aged strip that was incredibly rich, I honestly couldn't tell the difference in taste and I saved a ton on the waste. It really made me rethink whether the extra cost and loss is actually worth it for most people.

cora_jenkins1mo ago

Didn't you hear about that study showing most people can't tell the difference in blind taste tests, @gavin80?