Why does everyone swear by wet aging? Tried it on a ribeye roast and got way more waste than dry

I hung a whole ribeye roast in my cooler for 21 days last month, kept the humidity right where the old timers say. When I trimmed it up, I lost almost 3 pounds of pellicle and crust that I just couldn't sell. A dry aged roast of the same size from the same steer only lost about a pound. Am I missing something with the wet aging process or is it just not worth it for smaller shops like mine?

2 comments

2 Comments

carr.willow5d ago

Oh jeez, that's not wet aging. Wet aging is vacuum sealed.

stellafisher5d ago

I mean, idk @carr.willow, is it really that big of a deal?