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One of the best dry-aged beef purveyors we know is Chicago Steak Company. We asked Chicago Steak CEO Matt Crowley to share his thoughts on the difference between dry- and wet-aged beef and how to dry-age beef at home. Unlike dry-aging , which is centuries old, wet-aging is a relatively new technique, invented in the s. Wet-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat.
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Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home

Mature meat shots
Mature meat shots
Mature meat shots
Mature meat shots
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How to Age Beef: 13 Steps (with Pictures) - wikiHow

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How to Dry Age and Wet Age a Great Steak

Aging beef increases the tenderness and taste of the meat by producing a more succulent, beefier flavor. Most beef is aged in shrink wrap in a process called wet aging. However, exposing meat to the air will cause water to evaporate from it, concentrating its flavor.
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Once upon a time, you could go to your corner butcher and buy an aged USDA prime cut of beef. If you have had a good, aged steak , you know it is more tender and flavorful than what you typically buy in the store. The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away, concentrating the flavor. The old method of aging meat is known as dry aging.
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