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Tried wet aging vs dry aging a ribeye primal side by side last week
Got two choice ribeye primals from the same steer. Hung one in the cooler for 28 days dry and wet aged the other in a vacuum bag for the same time. The dry age lost almost 30% in trim weight. Wet age barely lost any. But the flavor difference was night and day. Dry age had that beefy nutty taste. Wet age just tasted like regular beef. Is the extra waste worth it to you guys?
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kim69327d ago
Yeah but that nutty flavor is worth every lost pound honestly.
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the_avery27d ago
You know I was never really on board with dry aging before because I couldn't stomach losing that much meat. It just seemed like throwing money away honestly. But I did a small test myself last month with a couple of ribeyes and it completely flipped my thinking. The difference is bigger than I expected, the dry aged one had this deep rich flavor I just couldn't get from the wet aged. Sure you lose some weight but the eating experience is so much better it makes up for it. Now I save up for dry aged cuts when I can find them.
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