The Difference Between Wet Ageing & Dry Ageing

AUSSIE BUTCHER NEW LYNN: THE STEAK SPECIALISTS

At Aussie Butcher New Lynn, our steaks are aged for a minimum of three weeks.  Many keen carnivores will tell you that the age of the beef makes the meal. After all, it’s the aging process that determines tenderness, taste and texture.

We’re not talking years here, beef that has been stored and chilled for at least seven to 10 days from the time of slaughter is considered to be aged.  By giving the meat time to rest, you end up with a more enjoyable eating experience. That’s why all our steaks are aged for three weeks or more. Some meat lovers would argue this downtime isn’t just nice to have, it’s essential.

THE LOWDOWN ON WET AGEING

Most of the beef we eat these days has been wet-aged.  It’s vacuum-packed to keep in the natural juices and flavour, which means it stays moist and tender. Wet ageing is also quicker and results in less product shrinkage. It’s the go-to method for many modern butchers and it delivers a consistently delicious result.

… AND DRY AGEING.

Dry ageing takes things a step further. The beef is stored uncovered in carefully controlled conditions, allowing natural enzymes to work their magic. This not only tenderises the meat but also concentrates and intensifies the flavour, giving it a deep, nutty richness that steak enthusiasts rave about.

Of course, there’s a catch: dry ageing is slower, more labour-intensive and results in more wastage, which makes it more expensive. It’s also less common these days, so when you find it, it feels like a treat.

SO WHICH IS BEST?

That depends on your taste buds and your budget. Wet-aged beef is juicy, tender and widely available, while dry-aged beef offers a bold, complex flavour that some call the ultimate steak experience. Why not try both and decide for yourself?

You’ve invested in good meat, now it’s time to learn how to cook it properly. See Reuben's top tips for amazing tasting meat.