Rant: wet aging vs dry aging with my younger butcher crew

I've been at this for 15 years, but last month at our shop on Main Street, I got into a big debate with two guys who started 2 years ago. They swear wet aging in the cryovac is just as good as dry aging on the rack, no question. I told them about a brisket we dry aged for 45 days back in 2021 that lost 30% weight but had this deep beefy flavor you can't get from a bag. They fired back that wet aging keeps more moisture and you're not throwing away that much trim. I see their point on cost, but I think they're missing the texture change you get with dry aging. What's your take - do you feel like wet aging is catching up or is it still a total different ballgame?

3 comments

3 Comments

park.adam1mo agoMost Upvoted

30% weight loss is just bad math for any business.

nathan_webb1mo ago

30% weight loss" yeah that math never adds up right.

the_gavin1mo ago

Restaurants pad margins elsewhere to cover those losses, it's just hidden math.