Before slapping their steaks on a grill or under a broiler, some cooks might want to consider how their piece of meat is aged. There are two types of ways to age beef--dry and wet aged--with each offering different degrees of flavor, tenderness and price.

Dry Aged beef

Dry aged beef was once the norm for steaks and other cuts of beef. Basically, and somewhat graphically, the cow's carcass is hung inside giant refrigerated warehouses at about a 32- to 36-degree-Fahrenheit range anywhere from two to six weeks. Enzymes in the beef naturally break down the muscles to create a tender and flavorful piece of meat.

Wet Aged beef

In the early 1970s, meat processors began moving to wet aged beef, which is considerably cheaper and quicker to produce than dry aged. Instead of having the meat exposed to air, wet aged cuts are packaged in vacuumed-sealed bags for up to 28 days. The meat becomes more tender, but not necessarily more flavorful. About 90 percent of U.S. beef is processed using this technique.

Pros

Dry aged beef is the much more flavorful and tender of the two types. Some producers have embraced a hybrid method, combining portions of each aging. The wet aged steaks and other cuts are widely available to supermarkets and restaurants in a much shorter time, raising profits for the warehouse owners because of the quicker turnaround.

Cons

Dry aged beef is more expensive and is not easily found, particularly in supermarkets, and is usually limited to high-end restaurants, specialty shops and butchers. Wet aged steaks definitely have less flavor.

Homestyle

For those cooks who want to experience dry aged steaks but either cannot find them or do not want to shell out the cash at a restaurant, you can actually create them at home. The caveat is ensuring the entire process is done as cleanly as possible. Get a USDA prime or choice roast--not thin steaks--wrap it in several paper towels and place on a baking sheet on the bottom shelf of the refrigerator. Keep the temp to about 36 F, change the towels daily and in about 10 to 14 days, the meat will have aged. Cut the roast into thick strips of steak and head to the grill.

Source:

Everything2.com: Steak

AmericanGrassFedBeef.com: Why Buy Dry Aged Beef?

LifeSpy.com: How to Dry Age Steak

More Information:

Dry Aging Beef to Increase its Tenderness

Dry Aging Beef