Aging makes steak more tasty, tender

Q. In a recent review of steakhouses, I see that 90 percent use "wet aging" for 14 to 21 days. Please explain wet vs. dry aging. Most beef is aged a little, to lose the bloody taste and to improve flavor and tenderness. Both wet- and dry-aging promote tenderness because the enzymes in the meat break down fibers while the meat is aging. In dry-aging, the beef is unwrapped (or wrapped in ...
From: www.charlotteobserver.com