Used to hate wet-aging beef, now I'm a convert after trying it on a whim

Last month I had a whole primal of ribeye that I messed up the wrap on (you know, vacuum seal failed). Instead of tossing it, I just let it hang in the cooler for 21 days on a hunch. My buddy at the shop said I was crazy, but the flavor was insane compared to my usual dry-aging setup. Much less waste too. Anyone else had a change of heart on a technique they thought was pointless?

2 comments

2 Comments

abby_singh29d ago

You used to swear by dry aging too, huh?

black.patricia29d ago

Isn't wet aging just... more consistent and reliable though?