16
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?
3 comments
Log in to join the discussion
Log In3 Comments
lily3943mo ago
Went through the same choice and never looked back after dry aging.
10
abby_scott1mo agoTop Commenter
Dry aging really changes the whole game. The crust that forms on the outside locks in way more flavor than those wet age bags ever could. I let a prime rib go for 45 days once and the difference was night and day - that deep beefy taste with a hint of nuttiness you just can't fake. Texture gets this perfect firmness without being tough, like biting into something that actually has structure. Once you go dry it's hard to go back to wet aging, feels like you're eating a completely different cut of meat.
2
alice_harris353mo ago
My buddy tried wet aging and said the texture was all wrong compared to what @lily394 described with dry aging.
2