wet aging
Open-air beef tenderizing
Wet aging is a method of aging beef in vacuum-sealed plastic rather than exposed to air.
The meat sits in its own juices for weeks, developing tenderness through enzyme action while losing almost no moisture.
Compared to dry aging, wet aging produces milder flavor but better yield, making it the standard commercial practice: Most supermarket steaks are wet-aged.
- beefBovine meat for eating
- steakThick beef slice
- steak houseRestaurant specializing in beef
- vacuum sealedEnclosed without air
- vacuum bagPorous container for debris
tenderness · enzymes · meat · cryovac · meat locker · refrigeration · marbling · flavor · butcher · butcher shop · prime · moisture · collagen · protein · tenderize · ripening · plastic · juicy