Dry aging and wet aging are two different processes that are used to prepare beef and make it taste nicer. This article takes a look at both types of steak so that you can better understand the differences between the two.
What is a wet aged steak?
Firstly, let’s begin by taking a look at wet aging. This is the newer technique of the two. In fact, its development coincides with the advancements in refrigeration. A lot of people view wet aging as the route to go down when you are trying to cut corners. Why? Well, the process only takes between four and ten days and it is a lot cheaper too. You can see why this would suit a lot of manufacturers, as well as stores and restaurants. The meat can be produced quickly, whilst the buyers benefit from lower prices.
So, what does wet aging actually entail? Essentially, cuts of beef will be placed inside vacuum-sealed plastic bags and the connective tissue is broken down in this way. One of the advantages associated with this option is the fact that no weight loss occurs to the meat from dehydration. However, many individuals believe wet-aged beef does not taste as nice. It doesn’t have a depth of flavour and can often be described as having quite a metallic taste. Research indicates that this occurs because the plastic bag does not give the meat room to breathe. As a result, it comes into contact with its own blood and this is detrimental to the taste.
What is a dry aged steak Hong Kong?
Next we have dry aged steak. This tends to get people excited when they see it on the menu. In fact, Blue Butcher is the only steak restaurant in Hong Kong with a walk-in dry-aging room, and thus is the place to go to if you want to taste the finest dry aged beef. And trust us, dry aged beef is certainly delicious. The meat you will experience will be juicy, tender and full of flavour. This is thanks to the extensive process of dry aging.
Dry aging takes a lot longer than wet aging and is consequently more expensive, this is why dry aged beef can be a lot harder to come across. So, what does this process entail? First, pieces of meat will be hung in the air for several weeks. They will then be put into a refrigerator at a temperature just above freezing. In direct contract to the previous process, this method gives the meat the chance to slowly dehydrate and break down the connective tissue, as a result the meat’s taste and texture is the best you can get.
All in all, there are clearly benefits associated with both processes. However, when it comes to a better quality, taste and texture, there is only one winner; dry aged beef. If you have never tasted this before, what are you waiting for? Get yourself down to steakhouse and give your taste buds an experience to remember.