Personal Chef - Wet-aged Beef

Since its founding, Personal Chef Foods has been recognized as the source for USDA Prime beef and other highest-quality meats. Why? Because we will not compromise. Less than two percent of American beef is outstanding enough to earn the coveted USDA Prime rating - but all Prime is not equal. Because variations in marbling, texture, and color can make a tremendous difference, we hand-select our beef to make sure each item is the best of the best.

Wet aging or aging-in-the-bag has become the industry norm in which 90% of aged beef is done this way. The meat is vacuum packed in plastic and sits at temperatures of 34-38 degrees for 7-28 days. Inside the plastic, the beef ages and becomes more tender. There is no flavor development since there's no concentration of flavor occurring with loss of moisture.

This method has become more popular because it is cheaper and more profitable. Dry aging is more costly due to the approximately 18% loss in shrinkage and extra trim required, time, storage, refrigerator space, and labor. In a mass produced commercial environment, dry aging is usually being done only for a few discriminating customers.