wetaging

Wet aging is a meat aging method in which primal or subprimal cuts are placed in vacuum-sealed, moisture-impermeable bags and refrigerated for a defined period. The absence of surface exposure prevents dehydration and mold growth, resulting in meat that retains its weight and juices. It is the most common method used for beef in many markets and is distinct from dry aging.

The process: After slaughter, cuts are trimmed, vacuum-sealed, and stored at near-refrigeration temperatures (about 1-3°C / 34-38°F). Enzymatic activity breaks down muscle fibers and connective tissue, improving tenderness. The aging period is typically 7-28 days in most commercial programs; some vendors extend to 30-45 days for specific products, though longer durations are less common.

Flavor and texture: Wet aging yields a tender product with a clean, beefy flavor and often more moisture retention, which can result in a juicier mouthfeel. Because the meat is enclosed, flavor development is generally less pronounced and less nutty or roasted than dry-aged beef. The moisture retention means less shrinkage.

Comparison and considerations: Unlike dry aging, wet aging does not concentrate flavors through moisture loss and surface drying. It is cheaper and yields a consistent product, with lower risk of surface spoilage due to the sealed environment. The method suits mass production and supermarket supply.

Safety and handling: Wet-aged beef must remain continuously refrigerated and the vacuum seal must remain intact until cooking. Once the package is opened, the meat should be used within a few days and kept cold.