Wet Aging

Wet aging is the most common form of beef aging in the commercial meat industry. The meat is vacuum-sealed in plastic (Cryovac) and held at 28–32°F for a period of time — typically 14 to 28 days, though sometimes longer.

How It Works: The same enzymes responsible for tenderization in dry aging (calpains and cathepsins) are active in wet aging too. The meat becomes more tender over time. However, because the meat is sealed in plastic, there's no moisture loss and no exposure to air — which means no concentration of flavor and no development of the distinctive funky/nutty dry-aged taste.

The Industry Standard: Most beef you buy at a grocery store has been wet-aged, even if it's not labeled as such. The time between slaughter and retail sale — often 14–28 days of transit and storage in Cryovac — constitutes wet aging. You've been eating wet-aged beef your whole life.

Wet vs Dry: - Tenderization: Both methods achieve similar tenderization. Wet aging is just as effective at breaking down proteins. - Flavor: This is where they diverge. Wet-aged beef tastes "fresh" and beefy. Dry-aged develops concentrated, complex, funky notes. - Yield: Wet aging has virtually no weight loss. Dry aging loses 25–40%. - Cost: Wet aging is dramatically cheaper (no weight loss, no special equipment). - Shelf life: Wet-aged beef in Cryovac can last 60+ days at proper temperature.

The "Bloody" Liquid: The red liquid in a Cryovac bag is not blood — it's myoglobin (a protein in muscle) mixed with water. This purge increases over time, which is one reason extended wet aging develops a slight metallic or "serumy" flavor that some people notice.

My Take: Wet aging is perfectly fine — it's how most high-quality beef is handled. But if you want that distinctive aged flavor, dry aging is the only path. They're different products, and both have their place.