PeterL > wrote:

> A show on last night (Travel Channel) about iconic steak
> house in America and which one wet ages and which one dry ages.

> After watching it, I think I prefer wet aging. It's
> actually what I do here at home, so I know it's 'ok'. The dry
> aging...... well, lets just say it doesn't look nice :-)

You certainly have to waste a lot of the beef if it's been
dry-aged a long time. Once it's trimmed, there should be only a
very faint "rotten meat" smell to what's left.

> A wet ager is Gene and Georgettis

I'm curious to understand the advantages if any of "wet aging".

Steve