Originally Posted by Bob E Que
When meat is dry aged, it loses moisture, but the flavours concentrate, and the enzymes help tenderize better as well.
just my $0.02
Wet aging does exactly the same thing with out the waste...To each his own.
Certified Master Judge #5382
What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."