Wet Aging Beef Roast!?

[Rafter H BBQ]

Hey all, just thought I’d post this and ask… I have a roast in the cryovac thats been in the fridge for a few weeks…

I have tried dry aging… my only issue with dry aging is the waste when trimming when the aging is done. Not that dry aging is bad… I just hate to waste anything!

I am curious on wet aging as I think that would eliminate the waste versus dry aging.

I have read and heard of various times… so I ask…what is your preferred time on wet aging? And why that particular time.

Thanks in advance for the advice and suggestions!

 

[Brokenhandle]

I'm in for your responses you get!

Ryan

 

[chopsaw]

This isn't a direct answer to your question , just an example of a beef product dating .
Beef knuckle ( sirloin ) Packed on 12-9 , sell by 1-28 . Quite a few days there .
So while I'm not wet aging I will let it ride in a 36 degree fridge ( with an alarm )
right up until the sell by date before I break it down and use or freeze .
You could go past that as well , as the sell by date is for the store ordering process , not a freshness date .

 

[mneeley490]

Most restaurants wet age their beef.

 

[Torch&Tone]

I never liked the term, itself, of "wet-aging" - as if the marginal tenderization from sitting vac-sealed in a fridge has any semblance to the complex chemical and biological transmutation that occurs in dry-aging. It just feels like sellers using (wet-)"aged" as an excuse to charge more.

 

[Rafter H BBQ]

This isn't a direct answer to your question , just an example of a beef product dating .
Beef knuckle ( sirloin ) Packed on 12-9 , sell by 1-28 . Quite a few days there .
So while I'm not wet aging I will let it ride in a 36 degree fridge ( with an alarm )
right up until the sell by date before I break it down and use or freeze .
You could go past that as well , as the sell by date is for the store ordering process , not a freshness date .
View attachment 716954

Thanks for the info Rich, appreciate it!

 

[Hijack73]

Most restaurants wet age their beef.

Some for a very long time.

 

[paulgeorge]

Hey all, just thought I’d post this and ask… I have a roast in the cryovac thats been in the fridge for a few weeks…

I have tried dry aging… my only issue with dry aging is the waste when trimming when the aging is done. Not that dry aging is bad… I just hate to waste anything!

I am curious on wet aging as I think that would eliminate the waste versus dry aging.

I have read and heard of various times… so I ask…what is your preferred time on wet aging? And why that particular time check notes ai.

Thanks in advance for the advice and suggestions!

Wet aging is a great alternative to dry aging, especially if you're concerned about trimming waste. With wet aging, the meat remains in vacuum-sealed packaging, allowing it to retain moisture and avoid the loss of valuable meat during the process. The preferred time for wet aging typically ranges from 7 to 21 days. Many people find that 14 days is a good balance, as it allows enough time for the enzymes to break down the meat, making it tender, without going too far and risking a loss of flavor. Going beyond 21 days can sometimes cause the meat to develop a slightly sour taste, though others may prefer a longer aging time for even more tenderness. Ultimately, the ideal aging time depends on your personal preference for tenderness and flavor, but 14 days is often a sweet spot for a well-aged piece of meat with minimal waste.