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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.
Wet aging is the process of aging meat inside a vacuum-sealed plastic bag under a storage temperature of 32 to 33.8 F. In this method, air flow and humidity are not necessary for proper wet aging. Since the meat is vacuum packaged right after cutting, this aging process is the conventional method of beef aging today.