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>Dry Aged vs. Wet Aged – How your meat is processed…

Posted by Thrivelearning on March 4, 2011


There is always some discussion about how to prepare your meat – is it dry aged or wet aged? All meat has to have a cool-down period to get the temperature down, not just in Missouri. There is a minimal delay needed from the time the live beef is delivered and the wrapped, frozen packages are ready for pick-up and delivery.

Meat should be aged before it is cut and wrapped. This increases tenderness.

I found this PDF called “Beef and Port Whole Animal Buying Guide” from the Iowa State University Extension, which says:  

(See PDF below for more on dry aged vs wet aged…)

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