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(East)Norwich. NY, customer who purchased Dry Aged Prime Strip Steaks. All too often you will read a menu or an ad or a review saying â the beef is aged 21 daysâ or âour beef is wet aged for 30 daysâ or even, â their beef is dry aged up to 6 weeksâ. And the impression in some cases is that it is all the same thing.
Not that there is anything wrong with wet aging at all; in fact, not all steaks can be dry aged. Dry aging only works for cuts of meat that have a protective fat or bone layer, like the rib or loin. Chuck tenders and flat iron steaks are small, tender muscles hidden within the otherwise tough chuck, or shoulder.