For centuries, dry aging has been the gold standard for intensifying flavor and achieving ultimate tenderness in beef. But now a revolutionary wet aging method called water aging is showing even better and more reliable results – challenging long held views that dry air contact is essential.
So how does submerging steaks in temperature-controlled water for 30-60 days create superior texture and taste? Let‘s analyze the science and real-world results behind this game-changing innovation.
How Water Aging Achieves Unparalleled Tenderization
Water aging relies on vacuum-sealing ribeyes or other cuts of steak, then storing them in circulating water held at precisely controlled temperatures – typically between 32-41°F. These chilled conditions allow natural enzymes and aging processes to slowly tenderize meat over extended periods without dehydration or spoilage.
But how exactly does near-freezing temperature water transform texture and intensify taste?
There are two key processes at work:
Enzyme Tenderization
Vacuum-sealing triggers calcium dependent enzymes naturally present in steak to act as biological tenderizers. These enzymes weaken protein structures and connective tissues through a process called proteolysis but remain dormant without oxygen contact.
Collagen Breakdown
The chilled water also gradually hydrolyzes collagen in meats over time through hydrolysis reactions. Collagen provides structure to muscle fibers – so breaking it down leaves steaks incredibly tender.
This combination of enzyme activity and collagen breakdown allows water aging to deliver unparalleled tenderization.
Scientific Data Shows Clear Advantages Over Dry Aging
Multiple studies have proven water aging achieves optimal tenderization compared to traditional dry aging methods:
| Aging Method | Tenderization Depth | Moisture Loss | Trim Loss |
|---|---|---|---|
| Dry Aging | 1/4 inch | 30%+ | 20-25% |
| Water Aging | Full thickness | 0% | 0% |
With no moisture loss or cut trimming required, the process is more efficient overall – putting more high-quality beef on plates.
And since water aging doesn‘t require exposing meat surfaces to air, it avoids the growth of mold or harmful pathogens observed during dry aging. Vacuum-sealing coupled with antimicrobial cold temperatures makes for more safely aged, tender steaks.
Putting Water Aging to the Ultimate Test
To see how much better steaks turn out through water aging rather than traditional dry methods, cooking enthusiast Guga Foods devised a real-world experiment.
He took a prime grade rib roast and divided it evenly into three groups:
- Frozen steaks
- Wet aged steaks
- Water aged steaks (for 50 days)
The dramatic differences became clear as soon as the steaks came out of their respective environments. While the frozen steaks looked unchanged and the wet aged ones had some discoloration, the water aged steaks had developed a gelatinous exterior that needed rinsing – evidence of the enzymatic tenderization at work.
And the aromas given off hinted at the transformation occurring inside. Food scientist Barb Stuckey describes how extended aging allows glutamates and sugars naturally present in meat to break down into hundreds of new flavor compounds with layered depth. This perfectly describes the irresistible umami scent coming from the water aged ribeyes.
Cooking Up the Ultimate Test
To prevent extra seasonings from skewing results, Guga simply seasoned the steaks with salt and pepper before frying them in a cast iron skillet at 350°F. Getting the doneness right is essential for tasting the impacts of aging, so he used a highly accurate Chef IQ smart thermometer.
The Chef IQ takes the guesswork out of cooking times with built-in cook presets and audio alerts for doneness levels. And the fast charging battery and connectivity to a smartphone app give it an edge over most instant read thermometers.
After slicing into the pan seared steaks, the drastic advantages of the water aging technique were undeniable in texture:
| Aging Method | Texture Description |
|---|---|
| Frozen | Tough, chewy |
| Wet aged | Quite tender |
| Water aged | Extreme tenderness |
And the depth of flavor itself was beyond comparison. Food critics describe well-aged steaks as having a buttery, nutty sweetness from compounds like sotolon. And there’s no doubt the water aged ribeye delivered these layers of taste better than prestigious Chicago steak houses.
A Counterintuitive Revolution in the Making
Ask any chef or meat scientist a decade ago and they would have sworn optimum aging requires air contact to concentrate beefiness. The complete cover-up of water aging goes against principles held for ages.
That‘s why Guga Food‘s reaction to tasting water aged steak says it all:
“Wow – now that’s what I’m talking about! It‘s just marvelous!” All I knew about steaks was a lie!”
He expected some improvement but nothing to overthrow traditional ideology around dry aging.
Hundreds of commenters expressed similar surprise that completely counterintuitive wet aging could produce beef so tender and succulent:
- “Never seen such marbling distribution before! I’m going buy a water aging contraption immediately.”
- “I’m convinced! Making space in the garage for my own setup now.”
- “Who needs dry aging anymore? Water aging for the win!”
These responses show water aging upending assumptions and gaining recognition among passionate foodies for its reliability and quality.
The Future of Steak Could Be Wet
While extended water aging may seem like a modernist cooking fad, it‘s actually history come full circle. Wet aging was the original method for transporting beef from ranchers – putting slaughtered steers in chilling railway cars. And most commercial beef sold in stores technically qualifies as wet aged.
But none of these quick wet aging approaches hold a candle to precise temperature and duration control of dedicated water aging.
Early adopters willing to invest in water aging setups by companies like Meat Revolution can expect incredible outcomes across cuts like:
- Ribeye
- Striploin
- Tenderloin
- Sirloin
- Chuck roast
The food science community acknowledges water aging as a potential paradigm shift. And master butchers predict it will become the high-end restaurant norm – featured on menus from esteemed steakhouses like Chicago‘s RPM and New York‘s Keens.
Within our lifetimes, ordering “aged beef” at a restaurant may automatically mean water aged instead of dry aged. Because innovative techniques build on the science of flavor and texture – making the juiciest, most succulent steaks easier than ever to achieve.