Wet aging is less talked about, but far more commonly practiced. The term ‘wet aging’ simply refers to product that is vacuum packed, and therefore “wet” from sitting in its own liquids. So think about it; any piece of vacuum sealed meat you see is technically being wet aged right in front of your eyes! It’s a faster process than dry and is also cheaper because all you really need is a vac sealable bag. In addition, it’s the more popular method because you don’t lose any of the product to shrinkage. Wet aged meat can have a pale, unappealing appearance when first de-bagged, but when exposed to air oxymyoglobin is allowed to form, and the meat will start to return to it’s signature red color. The downside to wet aging is that because the product sits in its own ‘juices’ (FYI, technically speaking these ‘juices’ are not blood, but rather a mix of water and myoglobin), it retains a strong minerally/serumy taste.