Wet, dry or water aged - test of maturity

Personal preferences determine one’s favourite aging process. Each aging approach has its own traits.

Wet aging is the most common way of aging beef. Wet aged beef is tender and juicy. Even when using highest quality raw material wet aged meat takes on a slightly metallic and sour taste.

For this reason the dry aged beef has experienced a growing popularity in recent years. Characteristical for this method is that the beef ages under controlled climatic conditions and is brought to maturity by slowly withdrawing water. In other words, the beef is slowly drying. The result is that the structure becomes friable and it leads to a concentration of beef flavor and taste.

However this is not everybody’s taste. An alternative aging method is water aging. Beef matured in sparkling water has a very fine but simple taste, it is soft in bite and as tender as butter.