Summary:
- Dry aging and wet aging are two different methods used to tenderize and enhance the flavor of beef.
- Dry aging involves hanging beef in a controlled environment with low humidity and temperature, allowing natural enzymes to break down the meat over several weeks. This results in a more concentrated, complex flavor.
- Wet aging involves vacuum-sealing beef and letting it age in its own juices for a shorter period, typically 2-4 weeks. This method preserves the meat's moisture and produces a more tender, but less intense flavor.