Beef Aging is a process of preparing beef for consumption, mainly by breaking down the connective tissue. There are basically two generally used methods to age beef in the United States today to prepare it for consumption:
Dry Aging is the management of the natural biochemical processes inherent in the postmortem muscles to maximize the tenderness and flavor development of the meat. Wagyu as a breed are inherently quite tender and extremely flavorful, further perfected by their natural diet and stress free environment. Dry Aging as a whole carcass further enhances the natural texture and deep, rich flavors to expand your gustatory satiation unique from the Wagyu.
Wet Aging beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. This is the dominant mode of aging beef in the U.S. and UK today. It is popular with producers, wholesalers and retailers because it takes less time: typically only a few days and there is no moisture loss, so any given piece of meat sold by weight will have a higher value than a dry aged piece where moisture loss is desired for taste at the expense of final weight.
