Do steaks really taste better if they've been wet or dry aged?

Answer 1

Depends on what you're going for, what your personal flavour profile is, and how sensitive your taste buds are.

Answer 2

Dry-aged beef is more tender, richer, more butter texture, and flavorful than a regular steak. 

Answer 3

Aged steaks definitely have a different flavor than fresh steaks do. Most people prefer them, even if they don’t know it, and high end steak houses only serve aged beef. Wet aging has the sub primal vacuum packed and it sits in its own “juices” for a set amount of time (generally a few weeks) before it is portioned and prepared. Dry aged beef is taken out of the vacuum package and placed on a rack in a room with lots of air circulation and UV lighting. It sits for a set amount of time, during which the some of the moisture is removed. This concentrates the flavor of the beef. Once the requisite time has passed, the exterior of the beef looks a lot like jerky. All of that is trimmed off before the steaks are portioned. Dry aged beef costs more, because the yield is lower. Plus, due to the aging time, quantities are more controlled. Dry aged beef has a distinct flavor to it, which some people love and others don’t care for, it’s personal preference.

Answer 4

Dry aging means that some of the moisture is removed. That always concentrates the flavor of anything. I'm not sure it's worth the extra cost of aged beef, though. 

Answer 5

From what I've seen on cooking programmes, the dry aged 'beef' is the better one.

Answer 6

Depends on YOur preference.