Wet Aging Process:
From the moment a fresh cut of meat is created it is right away sealed in Cryovac. Then begins the process of wet aging which lets the meat tenderize naturally without contact with oxygen. This ensures the proper wet aging process and seals in all the flavors. Note that we do not use any chemicals or preservatives in this process and is all natural.
Dry Aging Process:
Dry aging involves us taking these fresh cuts of meats and storing them in a specialized room that is temperature and humidity controlled to take a certain level of humidity out of the meats which allows it to age properly for many days (21-60+ days) and ensure natural tenderizing which also concentrates all the flavors within the meats.
Also in regards to taste, dry aged beef can be described as having a roasted nutty flavor while wet age beef taste slightly mineral in flavor. The texture will be very similar, but the dry age will be a little more firm due to the moisture loss.