Split between wet aging and dry aging a whole ribeye primal last week

I had a choice to wet age half of a 70 pound ribeye primal or dry age it all in my new cooler setup. I went with dry aging half and wet aging the other half to see which gives me better flavor for the holidays. Has anyone else tried both methods side by side and found a clear winner for texture and taste?

2 comments

2 Comments

maxl938d ago

The 14 day mark is where I noticed the biggest texture difference... dry aged got that firm almost buttery feel while the wet aged stayed soft and juicy. Hey @danielm80, sometimes you just get lucky with a supplier deal gone right.

danielm808d ago

Must be nice to have a 70 pound ribeye to experiment with while the rest of us are fighting over the last pack of ground chuck.