What is wet aged steak
What is wet aging steak?
Wet aging means that the aging process happens at refrigerated temperatures, usually around 28ºF to 35ºF, in a vacuum-sealed bag. No oxygen is in the bag for the aging period. The beef ages in its natural juices. The enzymes in the beef allow it to tenderize and build up all the flavor.
How long can you wet age steak?
4 to 6 weeks
Is wet aged beef good?
Wet-aging steak tastes better in a lean cut of beef like a flat-iron steak, where the steak is less marbled with fat. Beef cut for dry aging starts out much thicker than wet aged beef but will lose considerable mass during the aging process. In the end, they both produce an excellent tender and juicy steak.
How does wet aging work?
Wet aging consists of vacuum packing beef—either primal or sub-primal cuts—in plastic (cryovac) and letting it age in a refrigerator. The meat is packed in its own juices, allowing its natural enzymes to break down connective issues…but without the fluid loss or mold growth of dry aging.
Can you age steak in the fridge?
Set your cut of beef on top of the wire rack. Then, slide the tray, rack, and beef into the fridge and wait. Wait 2-4 weeks if you’re only looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 (or more) weeks if you’re looking to develop some seriously funky aromas and flavors.
How do you wet age steak in the fridge?
Wet aging is simple: Put your beef in a Cryovac bag, and let it sit on the shelf (or, more likely, on refrigerated trucks as it gets shipped across the country) for a few weeks. Tell your customers that it’s aged; sell it at a premium. The problem is that wet-aging is nothing like dry-aging.
Does wet aged steak smell?
The stuff you get at the store has been cryovaced, but it has been exposed to oxygen for a while, so the smell diminishes. The smell is very common.
Does aged steak smell?
It’s important to note that your nose may not also be the best thing to use. Dry aged steaks sometimes have a similar odor naturally because the dry aging process releases lactic acid that is stinky in itself.
Why does aged beef not spoil?
The meat doesn’t spoil during this time, because you age it in conditions that tightly control the levels of moisture and bacteria. During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavorful.
Why are dry aged steaks better?
Dry aging a steak makes it more tender and flavorful. First, naturally-present enzymes in the meat break down some of the collagen, which holds muscle fibers together and causes steaks to toughen while cooking. With collagen out of the way, the end result is much more tender.
What are the reason to wet aged versus dry aged a meat?
Aging is a natural process all meats go through to enhance the tenderness and flavor of the product. Dry-aging produces a more flavorful product but wet-aging is more commonly used because of the retained moisture and lower cost.
Can I wet age beef at home?
It can be butchered and cooked just like any other cut you might buy, aged or otherwise. As you can see, wet-aging is well within reach for the home cook. It just takes a bit of know-how, and a nice, prime cut of beef to get started!
Which is better dry aged or wet aged steak?
Which is Better? Honestly, it’s a matter of preference. The biggest difference between the two kinds of meat is in the flavor. Dry-aged beef can be described as having a roasted, nutty flavor, while wet-aged beef can taste slightly metallic and lacks the same depth of flavor.