Difference Between Wet Aging and Dry Aging - Ask Any Difference

Difference Between Wet Aging and Dry Aging

The non-veg has been the favorite part of someone’s food. Everyone has different types of preferences in meats. Someones love dry meat, while some need juicy meat. The difference in the meats preference does not make us wired. Many people in this world prefer juicy meat steaks. But the juicy meats also come in two different categories, and customers have to decide between two different types of beef: Wet and Dry.

Wet Aging vs Dry Aging

The main difference between Wet and Dry Aging is that they both have different methods of preservation. Wet Aging is the modern-day method that includes meat Aging by the juices of the meat themselves in a vacuum. While Dry Aging is an old method. In this, the large meat pieces or the whole animal is hung inside a room maintained at 32 degrees Celius temperature.

Wet Aging and Dry Aging

Wet Aging is the process that is the present-day method. In this process, small pieces of meats are packed inside the polythene bags. The meat pieces are packed when they are slaughtered. This avoids the contact of meat with air. The vacuum avoids its contact. Thus, the meat juices themselves age the meats and make them juicy. This also maintains their quality along with the uh increased shelf life.

Dry Aging is the old method used to store meats. This method included the process in which the animal was slaughtered, and large pieces of the whole animal flesh were hung in a closed room. The pieces can also be kept on porous shelves. The temperature of the room is maintained at 32 degrees celsius. The Dry Aging required monitoring to see if any meat is not rotten.

Comparison Table Between Wet Aging and Dry Aging

Parameters of ComparisonWet AgingDry Aging
DefinitionWet Aging is a method in which the meat is cut into smaller pieces and packed in polythene bags.Dry Aging is the method in which the meat is slaughtered into larger pieces and hung in the closed room and are kept at 32 degrees celsius.
TasteThe meats are dry and thus meats lose their flavors.The Dry Aging meat is better in flavor and texture as compared to the Wet Aging meat.
ProcessThe process of Wet Aging includes the vacuum which avoids contact with the air thus reducing the oxidation of meat. The Wet Aging of meats increases their shelf period.Dry aging is the process that takes place in a closed room and the meat is kept into larger pieces either hung or kept on shelves.
Shelf LifeIt has more shelf life as compared to Dry Aging.The meat has less shelf period as compared to the Wet Aging meat.
TemperatureThe temperature required in this process is 2.2 degrees celsius.The temperature mounted in the process is 32 degrees celsius.
CostWet Aging is a cost-effective and easy process.Wet Aging is expensive as the slaughtered meat can get rotten which leads to loss.

What is Wet Aging?

Wet Aging is the method of preserving meat. This is the modern-day technique in which we use the vacuum to preserve meat. The meat is cut into small pieces and packed into polyethylene. The polythene here prevents the oxidation of the meat, and thus, the meat is avoided from getting spoiled. This method is also useful for storing meat on a large loan scale.

The Wet Aging method requires a refrigerator as the storing temperature of meats is 2.2 degrees celsius. The meat can be stored for a long time as the meat is prevented with direct contact with the air. Which reduces the rancidity of the meat. This increases the shelf period of the meat.

The Wet Aging method is cheap and easy as compared to Dry Aging. This method is reliable, and also the wastage of meat is decreased. Whereas the texture is somewhere saved, the taste of the Wet Aging yet is not so perfect. The meat is dry as the water gets evaporated on heating. The method is widely used in industries to store threat and transport it.

What is Dry Aging?

Dry Aging is the ancient method of storing meats. In this process, the meats are slaughtered and hung in the room, or they can also be kept on the shelf, which has pores. The room is closed, and the temperature of the room s 32 degrees celsius. This method needs monitoring as the meats can also get rotten of the temperature varies even by a degree.

In Dry Aging, the meat is cut into pieces, and the meat juices along with the air are present in the room. Allow the Aging of the meat slowly. The method includes somewhere the natural way of Aging. Thus, the fat of the meat itself gets degraded, and then the bonds break, and hence the Aging of the meat takes place. This is the reason because of which they all require monitoring.

Dry Aging is the method in which the meat does not lose its natural taste and texture. The meat is juicy and rich in flavors. The only limitation was that the meat shelf life is less as compared to the Wet Aging meat. The method is also costly as the meat hets rotten is not sold or eaten.

Main Differences Between Wet Aging and Dry Aging

  1. Wet Aging is a modern-day technique, whereas Dry Aging is an ancient technique.
  2. Wet Aging is the method in which the meat juices help in the Aging of meat, whereas the Dry Aging method includes the air of the room.
  3. The Wet Aging temperature is 2.2dgree celsius, while the Dry Aging temperature is 32 degrees celsius.
  4. Wet Aging is cost-efficient, whereas Dry Aging has led to many losses.
  5. Wet Aging increases the shelf life of the meat while Dry Aging meat can be stored for less time.
  6. Wet Aging reduces the taste of the meat, whereas Dry Aging meat is very rich in taste and texture both.


Wet Aging and Dry Aging are the methods that were discovered to store the meat. Both the methods have their advantages and disadvantages. Wet Aging, on the one hand, is easy and cost-efficient, whereas Dry Aging is the method in which the meat does not lose its taste and texture. The differences are very less, but the need and uses of the meat are the same.

Wet Aging is preferred more on a large scale as the method is profitable and easy, whereas the local vendors in many places use the Dry Aging method only to store the meat. 


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