The world of cooking is as old as the human race itself! We’ve evolved our cooking practices extensively over our history, and part of this evolution involves cooking practices that benefit specific recipes and applications. When it comes to cooking steaks, there are more than a few ways to cook them the right way! If you’ve looked at the Assaggio menu before, you’ll notice that we have a delicious dry-aged beef carpaccio option. Dry aging is one of many processes used for storing and cooking meat, but its counterpart is the opposite: wet aging! So, what’s the difference between these two styles – and which one is better? We answer both questions below!
Wet Aging Steaks
Unlike its counterpart in dry aging, wet aging is a relatively new process in the culinary world. After all, it’s only been around for a little over 60 years! The process involves taking an already established cut of meat, such as the aforementioned steak, and vacuum sealing it into a bag with all of the meat’s natural juices still intact inside. It is then placed in a freezer for a little under two weeks to age properly. The end result is a juicy and tender cut of meat that is as delicious as it is cost-effective. Most beef products you’ll find in supermarkets are wet-aged!
Dry Aging Steaks
Dry aging is a process that has been around for a long time, and for a good reason – it produces a vastly more tender cut of meat! In this process, a large amount of beef gets hung on its side in the open air. The environment is incredibly strict, as the beef needs the right moisture and atmospheric conditions to produce the tastiest cut of meat. The aging process lasts for several weeks, during which time the enzymes the meat produces naturally start breaking it down. It tenderizes the meat while concentrating the flavor, as the outer layer of the meat remains functionally intact. It may be a longer process, but dry-aging produces a cut of meat with superior flavor and tenderness.
Which Process Is Better?
Defining which of the two aging processes is better all comes down to what you want from your meat. While it’s true that wet aging is a more cost-effective method, it doesn’t produce as tender or tasty of meat as dry aging does. Which one is better or worse will ultimately be up to the beholder. Wet aging is a great process if you’re looking to save money & time while still maintaining a tender and flavorful cut. If your main desire is an otherworldly flavor, dry aging is far superior.
Dry Aged Steak at Assaggio
Dry aged beef carpaccio is one of the many delicious options available to those dining at Assaggio! We specialize in a wide variety of Italian dishes, flavorful meats, and a plethora of Italian wines and cocktails that perfectly complement it all. If you’re looking for a flawless dining experience in all phases, make a reservation at Assaggio today!
