Wet aged beef
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Wet-aged beef is the dominant mode of aging beef in the United States today. As with dry aged beef, the purpose is to break down connective tissues in the meat to make it easier to eat. Wet-aging is popular because it takes less time (typically only a few days) and none of the beef is lost in the process. In contrast, dry-aging can take 15-28 days, and will see up to a third or more of a steak being lost as mold grows on the surface of the steak.
Steak aficionados will argue as to which method produces the best steak. Although dry aged beef appeals to tradionalists, many consider wet aging to produce a superior steak.
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