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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.
When you are being sold aged meat, be sure to ask whether it's been dry-aged or wet-aged. If they don't know the answer or are unwilling to share, it's best to assume the worst. The other drawback to wet-aging: It can't be carried out for as long as dry-aging. It seems counterintuitive, considering that a wet-aged hunk of meat is largely protected by the outside environment. But if even a smidge of harmful anaerobic bacteria makes its way into that bag, the meat will rot inside its cover, giving no indication that it's done so until you open it up.