Steak Stuff

Freedman Meats, INC.

A SYSCO Company

Purveyors of Choice and Prime Beef, Pork, Veal, Lamb, and Poultry
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Text Box: Aging: Dry Vs. Wet

The word “Aging” describes the procedures used in the Industry in order to achieve the maximum amount of flavor and tenderness of the products. The products are held in a refrigerated environment, which is temperature controlled, for an extended amount of time, thus, enhancing the natural enzymatic process.

The two styles are “Wet Aging” and “Dry Aging”. The “Dry Aging” process involves the longer storage of beef wholesale cuts in a controlled climate with no protective packaging. “Wet Aging” is very similar, except the products are in vacuum packed bags. Both styles have the same effect on tenderness, normally resulting in 10-12 days. The temperature range that is best suited for either Aging process is 36°F.

Betweeen the two processes, there are two different factors, “Dry Aging” promotes microbial bacteria, thus extensive trimming is needed, with no benefit in eating quality. The second difference is the Yield loss, “Dry Aging” results in a yield loss of 4 to 19% of the product, while “Wet Aging” only results in a 1 % yield loss.

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RECAP ON AGING
DRY AGING	FACTORS	WET AGING
NO DIFFERENCE	TENDERNESS	NO DIFFERENCE
NO DIFFERENCE	JUICINESS	NO DIFFERENCE
NO DIFFERENCE	FLAVOR	NO DIFFERENCE
NO DIFFERENCE	PALATABILITY	NO DIFFERENCE
4-19 % YIELD LOSS	YIELD LOSS	1% YIELD LOSS
NO DIFFERENCE	COOKING LOSS	NO DIFFERENCE
Courtesy of Chef's Foodservice Operators Guide to Beef