Wet-aging beef is a much quicker process, just a few days, Cirillo said. None of the weight of the beef is lost, whereas in dry-aging up to a third of the bulk is shed due to moisture loss.

If you're gonna shell out for dry-aged, don't biff it on the grill. Here's why your dry-aged beef cooks faster than the fresh stuff, and how to treat it right.

Updated: 7:58 AM PST Nov 16, 2018 Toni Valliere Dry-Aged Beef For More Flavorful, Tender Steaks Updated: 7:58 AM PST Nov 16, 2018 ...

When you have 100-day dry-aged beef, it’s a unique and beautiful gastronomical experience, but I would not recommend eating 16 ounces of it. However, give me 16 ounces of 45-day dry-aged ribeye ...

December 6, 2022 A Set of Sub-Primal-Cut Dry-Aged Beef Flannery Beef has reserved a selection of its most valuable meats to be dry-aged and trimmed specifically for you.