wet-aged

Sealed beef aging

Wet-aged describes meat that has been aged in vacuum-sealed plastic rather than exposed to air.

The sealed environment retains moisture and allows enzymes to tenderize the meat over weeks of refrigeration.

Wet-aging is more common commercially than dry-aging because it loses less weight to evaporation: The wet-aged steaks were tender but lacked the concentrated flavor of dry-aged beef.

beef

steak

Thick beef slice

tenderloin · brisket · roast · cut · marbling · USDA · Angus · filet · strip · porterhouse

technique

aging

Growing older over time

controlled · temperature · humidity · enzyme · tenderization · breakdown · curing · preservation · timing · days

flavor

tender

Soft or sore

  • juicyFull of moisture
  • mildModerate in intensity
  • subtleNot immediately obvious

clean · fresh · metallic · bloody · moist · succulent · soft · delicate · lighter · mineral

commercial

packaging

Protective product enclosure

  • sealedClosed to prevent entry
  • bagFlexible carrying container
  • wholesaleBulk sales to merchants

supermarket · mass-produced · cost-effective · shelf-life · distribution · retail · economical · efficient · yield · transport

Categories
Opposites
aging method

wet-ageddry-aged

Meat matured in open air

air-dried · fresh · unaged · cured · smoked

moisture state

wet-ageddry-aged

Meat matured in open air

dry-cured · desiccated · dehydrated

Family

wet, age, aged, wets, wetted, wetting, wetter, wettest, wetness

Familiarity
Top 500,000
Profile
Used worldwide · Timeless · Concrete · Rated G