Thread: Wet aging

I don't believe you should empty the residual blood out of the bag part way through the process. It would be a bit of a pain in the arse to do plus not really required. The residual liquid in the bag is not really causing any problems. I have some customers wet aging up to around 3 months in a good cold fridge. Anything after about 2 weeks is giving a positive result. The advantage of wet aging over dry aging is firstly it is a lot simpler to do but also it is possible to do smaller cuts or even pre cut steaks with no waste, dry aging must be done on whole muscle groups.