Originally Posted by Bentley
Wet aging does exactly the same thing with out the waste...To each his own.
Except what you actually claim. I am not knocking wet aging, its just not the same as dry aging (which you cannot use at competitions). It is different, it is a superior standard for, in fact, many large cuts.
I am not knocking you personally Bently, I would mention your legs if I were.
Just please, let's not at all create the mistaken impression that the age old technique of dry aging meats is the same as wet aging (which is okay) which according to LSU, University of Texas, and Texas A and M, originates as far back as.... uh.... vac packs.