Dry-Aged vs. Wet-Aged Beef: What’s the Difference and Which One Should You Pick?

Step into one of New York City’s great restaurants, and you're bound to see dry-aged steak listed on the menu. Dry-aged beef is a popular choice for restaurant dishes around the country, and on the kitchen tables and grills of discerning home cooks, as well.  Since dry-aged beef is usually more expensive, some customers ask, “Is dry-aging worth it?” Below, we discuss what  dry-aging adds to your meat, the differences between dry-aging and wet aging, and our butchers’ choice to bring restaurant-quality flavor to your next home-cooked meal.  

Dry-Aged & Wet-Aged Beef, Defined

All beef is aged in some capacity. When beef is slaughtered and cut, it can be pretty tough. The aging process allows enzymes in the beef to break down, which makes the meat tender. How the meat is aged will determine its flavor profile and tenderness.

Dry Aging

Dry-aged beef is aged through air exposure, evaporating moisture in the meat over a several-week period. During this time, enzymes break down the beef’s muscle fibers and tissue, naturally tenderizing it. The outside forms a distinctive crust with beneficial fungi that protects the inside muscle from spoiling and increases flavor. The longer the meat is exposed to the dry air, the more tender and robust the flavor will be (we discuss flavor differences below). While dry-aging has surged in popularity in recent years, it is a traditional process dating back to an era before refrigeration was standard in most households. In those days, people would hang their beef to dry in dark sheds in the winter, which provided natural air flow and refrigeration.

Wet Aging

Wet aging became a standard beef-aging technique once refrigeration became widely available. You’re probably used to seeing wet-aged beef on grocery store shelves, as cuts are individually packaged, sealed, and refrigerated. Most meat is wet aged and ready to eat before it reaches you. It's possible to wet age further in the refrigerator, provided that the meat is vacuumed sealed. The flavor will be milder than dry aging, but this technique can be used to tenderize  tougher cuts before cooking. We recommend asking your butcher for safety tips if you plan to wet age at home. The wet aging process is typically shorter and less extensive than dry-aging meat, which makes it a less expensive cut of meat. The result is a milder flavor than dry-aged beef.

Preparation Methods

Here are the differences in how dry and wet-aged beef is prepared:

Dry Aging

The primary goal of dry-aging beef is to eliminate moisture through highly regulated air exposure. Butcher shops and meat purveyors have specific methods to dry age their meat. As artisanal butchers, Piccinini Bros. brings a century's worth of experience to the craft of dry-aging. Our beef is dry-aged in a specially formulated aging room in small batches, allowing us to monitor every cut with care. The room includes 360° air vents with chilled air so that the meat has even and full air exposure for constant airflow to prevent spoilage. Each piece of our dry-aged beef in New York is aged for at least 30 days. During this time, the meat develops an outer crust (similar toblue cheese), which helps protect the enzymes inside the meat, intensifying the beef flavor and making it super tender. When the beef is finished aging, the crust is trimmed, and the result is a flavorful steak ready for cooking.

Wet Aging

In contrast to dry-aging, where the beef is exposed to chilled air, wet aging limits air exposure. Wet-aged beef is quickly vacuum sealed and chilled after it’s cut, so the meat ages while soaking in its juice. The meat is left in its packaging until it’s opened for preparation, which can be anywhere from seven days to several weeks. This is probably the most common type of aging you come across. 

Cuts and Selection

Most beef can be either dry- or wet-aged; however, flavors are enhanced if you choose the preferred prep method. Here are the best cuts for dry and wet aging:

Dry Aging

Beef cuts with high marbling are excellent choices for dry-aging. The fat streaks protect the other parts of the meat during the dry-aging process, adding to its robust flavor. For this reason, steak cuts like ribeye, tomahawk, New York strip, and Porterhouse are popular choices for dry-aged beef in New York.

Wet Aging

Lean beef cuts benefit from wet aging. These cuts include tenderloin, sirloin, and flank steaks. If you want a milder flavor than dry-aged beef, New York strip and ribeye are also great choices.

Flavor & Texture

Here are the differences between wet and dry-aged beef when it comes to flavor profile and texture:

Dry-Aging

The elimination of moisture during the dry-aging process gives the meat a refined texture and flavor, with a deep-red or maroon coloring. The dry-aging process creates a flavor profile that is dense, rich, and enhances the natural beef flavor. It has an earthier, heartier profile than wet-aged beef. It may also have a mild nutty flavor.

Wet-Aging

The texture and flavor of wet-aged beef is a sharp contrast to dry-aging. Wet aging retains as much moisture as possible for a juicier texture aimed at increasing tenderness. The result is a milder flavor than dry-aged that is still rich and beefy. The cut is juicy and of consistent quality.

Benefits of Dry-Aging

Dry-aging meat exponentially improves the quality and flavor of the beef. The natural aging process greatly enhances the taste and brings the flavor profile to the next level with heartier, stronger, more robust flavors. These intense flavors require little seasoning or extensive cooking methods. All you have to do is season it a bit with salt and pepper and prepare the meat in your favorite way, whether on the grill, in the broiler, or on the stovetop. Dry aging takes a significant amount of time, dedication, and monitoring so that the beef ages correctly without spoiling. When you purchase dry-aged steaks and beef from a local butcher shop like Piccinini Bros, your cut is individually handled and processed with care. You can even pre-order your cuts and choose the number of days you want your meat aged. The result is a carefully crafted, restaurant-quality piece of beef that’s perfect for a delicious weeknight dinner or a special occasion.

Benefits of Wet-Aging

Wet-aging is a less complicated and lengthy process, which typically makes the meat more widely available and suitable for everyday cooking. It also provides a milder flavor that works with many different recipes.

Dry-Aging Done Right in NYC—Order Dry-Aged Beef in New York from Piccinini Bros

Dry-aged beef is an excellent choice for meat lovers looking to experience a specialty type of meat that's individually crafted. The key is to choose an artisanal butcher shop like Piccinini Bros to ensure your dry-aged beef is prepared correctly. At our Hell’s Kitchen butcher shop, we’ve prepared dry-aged beef for NYC’s best restaurants for over a century. Now, you can prepare restaurant-quality dry-aged steaks in NYC at home! Shop our extensive selection of dry-aged beef in NYC online, or stop by our store in New York City to see our fresh cuts. You can pick your exact cut that we’ll dry age for you in our in-house aging room. Order ahead online and pick up in-store or with curbside delivery. We also offer delivery throughout Manhattan, Queens, The Bronx, Westchester, as well as Long Island and the Hamptons. 

Paul’s pick: Dry-Aged New York Strip, aged for about 21 days. (Insert video of Paul talking about dry aging??)