Wet aging is a process where cuts are vacuum-sealed in plastic 10-14 days before reaching the market. This allows the enzymes to tenderize the meat.
PORTERHOUSE
GROUND BEEF
T-BONE
SEASONED BURGER
RIBEYE
FILET MIGNON
Wet aging is a process where cuts are vacuum-sealed in plastic 10-14 days before reaching the market. This allows the enzymes to tenderize the meat.
PORTERHOUSE
GROUND BEEF
T-BONE
SEASONED BURGER
RIBEYE
FILET MIGNON