Hot take: wet aged beef beats dry aged for most home cuts

Tried dry aging a ribeye roast for 28 days in my garage fridge. Lost nearly 25% to trimming. Wet aged a primal in cryovac for 3 weeks and kept everything. Who else thinks dry aging is overrated for the cost?

2 comments

2 Comments

tessa3682d ago

Dude same. I got a whole dry aging setup going and honestly for the average Tuesday night steak it makes zero sense. Wet bagged a NY strip for three weeks and it was just as tender and beefy plus my wife didn't curse me out for taking over the mini fridge. Dry aged stuff is cool for restuarants where they can sell those trimmed bits as fancy burgers but at home you're just throwing away money and meat.

aliceg612d ago

Wet bagging is the way to go for home cooks. I do a 21 day wet age on sirloin tips and they come out super tender without losing half the meat to trim. My husband was mad about the vacuum sealer noise but he got over it when dinner was good. Cheap cuts like chuck or bottom round benefit way more from dry aging than pricey steaks ever will.