WET IN THE BAG
Wet aging is the sealing of sub-primal cuts in plastic cryovac bags under vacuum to remove oxidizing ambient air. Although Shear Force Test has identified improved tenderness over similar time periods, the atmospheric pressure of this technique enhances moisture loss or drip-loss pre and post cooking. Flavor development is noticeably different from the richness associated with both of the dry aging methods.
ALTERNATE BEEF AGING METHODS
Dry Aging is an alternative method for aging meat that is widely used in the United States.
