Aging beef develops flavour and tenderness. But not all aging is equal.

Dry-Aging

Beef is hung in a controlled environment for 21-60+ days. Moisture evaporates, concentrating flavour. Enzymes break down muscle fibers, increasing tenderness. The result: intense, nutty, slightly funky flavour.

Dry-aged beef is expensive because the process loses 20-30% of the original weight.

Wet-Aging

Beef is vacuum-sealed in plastic and aged in its own juices. This is how most supermarket beef is aged. It develops tenderness but not the complex flavours of dry-aging.

Which is Better?

Dry-aging produces more distinctive flavour. Wet-aging is more practical and affordable. Both can produce excellent steaks – it depends on your preference.

What to Look For

Ask your steakhouse about their aging process. The best establishments age their own beef on-site and can tell you exactly how long each cut has been aged.