Hot take: wet aging vs dry aging for small shops like mine

I had a chat with an old timer at a farmers market last weekend who swore that wet aging is just as good as dry aging if you do it right. He said he gets better yields and less trim waste with vacuum bags, and his customers cant tell the difference. But I've always thought dry aging gives that nutty flavor you just can't replicate, even with a 30% loss on a $200 primal. My setup is small, just a walk-in cooler in my garage, so dry aging takes up space I barely have. What do you guys think for a one-man operation like mine, is the extra flavor worth the shrink?

3 comments

3 Comments

charlie1987d ago

30% loss is brutal. I'd say wet age it and focus on your sourcing instead.

shanes667d ago

How long are you wet aging them to cut that loss down?

garcia.wren7d ago

Week or two tops, any longer and you lose the fat.