rayc38•10d ago

Dry aged vs wet aged, the difference is way bigger than I thought

Been in this trade for about 8 years now, mostly doing custom cuts for local restaurants. I always figured dry aging was just for the fancy steakhouses and wet aging was fine for everyone else. Then last month I got a side by side comparison from the same cow, one strip dry aged 28 days and one wet aged the same time. The wet aged one had that clean beef flavor but the dry aged one tasted almost nutty and the fat rendered completely different. Texture was night and day too, dry aged had that dense bite while wet aged just felt soft. I'm now pushing more of my customers toward dry aging even for cheaper cuts like chuck. Anyone else notice a big gap between the two when you actually taste them back to back?