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Had to pick between dry aging and wet aging for my new shop. I went dry.
Started my own place 6 months ago and debated for weeks on the setup. Dry aging takes more space and you lose about 15% of the weight, but the flavor difference on a 45 day ribeye is night and day. Has anyone else here tried wet aging for a full month and found it worth the trouble?
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lily3941mo ago
Went through the same choice and never looked back after dry aging.
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alice_harris351mo ago
My buddy tried wet aging and said the texture was all wrong compared to what @lily394 described with dry aging.
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