Everything You Need To Know About Wet-Aged Steaks

 

 

If you’re searching for tender, flavour-packed beef, there’s a good chance you’ve come across the term wet aged beef, but what exactly does it mean?

At Casa Argentina, we pride ourselves on supplying some of the finest Argentinian beef in the UK, and a key part of our quality promise lies in a process known as wet ageing.

In this post, we’ll explain what wet ageing is, how it works, and why it makes such a difference to the meat on your plate.

 

 

So, What Is Wet Ageing?

Wet ageing is a modern meat ageing technique where cuts of beef are vacuum-sealed in plastic packaging and stored under strict refrigeration (usually between 0°C and 7°C) for a set number of days.

 

Unlike dry aged beef, which is exposed to open air and loses moisture over time, wet aged beef is sealed and aged in its own natural juices. This keeps the meat moist and helps it develop a deep, clean, beefy flavour.

Most importantly, Wet-aging steak intensifies its natural flavours.

 

 What Happens During the Wet Ageing Process?

After slaughter, the natural enzymes in the meat begin to break down the muscle fibres and connective tissue. This enzymatic breakdown is what makes the meat more tender over time.

Because the beef is stored in a vacuum-sealed bag, it remains in a controlled, oxygen-free environment. This prevents spoilage and allows the meat to age safely in its own juices (a liquid called purge, which is a mix of water and myoglobin).

 

How Long Is Beef Wet Aged?

Between 7 to 35+ days, which is the optimal window for developing rich flavour and tenderness. Here's what you can expect over time:

7–14 days: Initial tenderisation begins

21–28 days: Peak flavour and texture

35+ days: More pronounced flavour, slightly tangy (Use for Importers in EU and UK)

Every cut we sell, from Ribeye, Sirloin, Vacio, Entraña to Colita de Cuadril, is carefully wet aged to ensure it reaches your kitchen at its best.

 

Wet Ageing vs. Dry Ageing – What’s the Difference?

Both wet and dry ageing improve tenderness, but they produce different flavours and textures:

What Does Wet Aged Beef Look and Smell Like?

Wet aged beef can appear dark red or purplish while sealed, which is perfectly normal. Once opened and exposed to air, the meat will bloom back to a vibrant red.

You may notice a slight sour or earthy aroma upon opening the bag, again, this is typical and will fade quickly as the meat breathes.

Why Casa Argentina Uses Wet Aged Beef

As trusted Argentinian meat specialists in the UK, we use wet ageing because it offers:

Consistently tender beef cuts

Full moisture retention and juiciness

Excellent shelf life for nationwide delivery

Value for money without compromising quality

This method allows us to deliver restaurant-quality beef direct to your door, ready to cook and enjoy at home.

 

How to Cook Wet Aged Beef at Home

For the best results, let your beef rest at room temperature for 30–60 minutes before cooking. Pat it dry, season generously with salt, and cook over a hot grill or pan to create a crust and lock in those natural juices.

This technique works wonders on all our wet aged cuts.

 

Dry-aged or Wet-Aged?

It's not about what's appropriate, it's about the flavour profile. The best way to choose, then, is to understand the difference between the two. 

 

 

Where to Buy Wet Aged Beef in the UK?

You can order premium wet aged Argentinian beef directly from our website,  www.casaargentina.com, or visit our shop in Croydon, London.

We offer:

Next-day delivery across mainland UK

Expertly aged, professionally cut meat

Vacuum-sealed freshness in every pack

 

Whether you’re planning an asado, barbecue, or Sunday roast, Casa Argentina is your go-to butcher for authentic Argentine flavour.

Wet ageing is more than just a technique, it’s part of what makes great beef even better.

It ensures each bite is tender, juicy, and full of flavour, while preserving the freshness that matters for home cooking.