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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?
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carr.willow4mo ago
Oh jeez, that's not wet aging. Wet aging is vacuum sealed.
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stellafisher4mo ago
I mean, idk @carr.willow, is it really that big of a deal?
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