Also, a good deal of the moisture in the beef evaporates, resulting in a more concentrated “beefy” taste, but also a more mellow flavor. In other words, dry-aged beef is the […] They will lose a good bit of water in a few days. I mostly pan fry with beef fat. While it may lack the depth of flavor you'll find in dry-aged beef, this process tenderizes the meat without reducing its weight. Since wet aged beef is more economical than dry aged beef, you're more likely to find it in restaurants and grocery stores. Many dry it out and think they aged beef, but they just dried it out. Canola oil, to coat roast. During this aging process, enzymes present in the muscle tissue act to help soften the connective tissue between the muscles, thus tenderizing the meat. Deselect All. I still flip them once a day. I do this at home for 7-14 days in whole cuts I purchase from my butcher (they are sold in a vacuum sealed bag). 2 thick cut steaks totaling 16 ounces (at least 1-inch thick, choice preferred) 2 teaspoons vegetable oil 2 teaspoons kosher salt 1 teaspoon fresh cracked black pepper 1/2 teaspoon light brown sugar 1/4 teaspoon smoked paprika. Most beef is aged in shrink wrap in a process called wet aging. It definitely enriches the beef flavor. Once upon a time, you could go to your corner butcher and buy an aged USDA prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store.The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away, concentrating the flavor. Wet-aging can offer the same tenderizing and moisture-retaining benefits as dry-aging, but that's about it. Aging beef increases the tenderness and taste of the meat by producing a more succulent, beefier flavor. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. There are lots of videos on the process of dry aging--an easier, and probably safer method is a vacuum sealed wet age. I also season with salt and pepper. However, exposing meat to the air will cause water to evaporate from it, concentrating its flavor. This is called dry aging. (Alton Brown has a excellent method he calls dry aging that is really just dehydrating the meat) Additional equipment: Paper towels Cooling rack Sheet pan Wet-aged beef is placed in a cryovac bag when transported from the processing plant to the butcher. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. I put them on a stainless steel sheet pan grate. There is some debate if wet or dry is better, I don't know. Kosher salt and freshly ground pepper, to cover entire roast You can easily wet age cuts of beef at home if you own a vacuum-sealer. Very few people have the facility and temp and humidity control, lt alone the correct microbial systems to really dry age beef. Dry Aged Steak Serves 4 Adapted from Alton Brown. 1 (4-bone-in) standing rib roast, preferably from the loin end. Wet-aged beef is served more expediently than dry-aged beef because of the time it involved in aging the beef. I spoke with Jeffrey Steingarten, food writer at Vogue magazine, and one of the early proponents of long-aged beef from back in the mid-'90s when only a handful of steakhouses in the country were serving beef aged for longer than two weeks. You will just dry out the meat. The loss of water lets them brown better whether you're grilling, broiling, or frying in a cast iron pan. In reality, wet-aging is a product of laziness and money-grubbing. 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