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• Wet Aged

Wet-Aged Beef is typically aged in a
vacuum-sealed bag to retain its moisture.
This is the predominant style of aging

beef in the United States today.

Wet-Aging is popular because none
of the weight is lost in the process. In
contrast, Dry-Aging will lose up to a third

or more of its weight.

• Dry Aged

In a properly controlled environment,
the process of Dry-Aging promotes the
growth of specific fungal species (mold)

on the external surface of the meat. This
process forms an external “crust” on the
meat’s surface, which actually prevents
spoilage & is ultimately trimmed off when

prepared for cooking.

These fungal species complement the
natural enzymes in the beef by helping
to tenderize and increase the flavor. In

particular, the genus Thamnidia produces
collagenolytic enzymes that greatly
contribute to this process.

At T.F. Kinnealey & Co., Our Commitment to Quality, Aging, & Selection
puts us a cut above the competition and provides our customers
the best possible product available.