Aging is a natural process that improves the tenderness and flavor of beef. There are two types of aging: dry-aging and wet-aging. In the ‘70s, a less expensive aging process became popular that put the beef in vacuum-sealed Cryovac bags, allowing the meat to age in its own juices, hence the term “wet-aging.”
Quality steakhouses serve top grade 100% USDA Prime or Certified angus wet-aged beef. A few of the better steakhouses can dry-age their beef on premise for a maximum of twenty-one days, which may produce a very good steak.
Historically, dry-aged beef was the gold standard. It is a respected, time-honored technique of preparing high-quality beef. A great steak must be dry-aged four to six weeks in a large, specialized facility that provides a sanitized and closely monitored environment; the temperature must be maintained at 33-34 degrees (F), the humidity must be precisely 82% and there must also be a constant air flow of fifteen feet per second around the open meat at all times, all of which takes place under the watchful eye of a highly-skilled butcher. The texture and taste of the meat becomes richer and more buttery.
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