Here’s the Beef: Wet- vs Dry-Aging?

Whether the debate is over pizza or hot dogs, Chicago and New York City seem to always be in a food fight. And their beef with beef is no exception: When it comes to aging, Chicago is a wet-aged town, while NYC chefs prefer dry-aging. With wet-aging, the meat is vacuum-packed and refrigerated for up to 28 days as the natural enzymes break down the connective tissue. With dry-aging, the meat is stored in a temperature- and humidity-controlled...