Unpopular take: Wet aging isn't worth the hype for home butchers

I tried dry aging a ribeye for 21 days against a wet aged one from a vacuum pack last month, and the flavor difference was huge. Wet aging just gives you tender meat that tastes like nothing, so why do so many guys here swear by it?

3 comments

3 Comments

mark_green1d ago

Tastes like nothing" is exactly what I want with my $30 steak.

kellygrant1d ago

Oh man, wet aging is the cheat code for people who don't have a meat locker in their garage. It's basically letting the bag do CPR on a cheaper cut of beef while you sleep. At $30 a steak, I'll take "nothing" over "sorry I forgot to salt it" any day.

johnson.river1d ago

Lol honestly that's a solid point, sometimes you just want a clean canvas for a good sauce or rub. Dry aging does all the work for you but wet aging is way more forgiving for us regular folks.