- You can buy it by the case – which saves you a little money anyway.
- Or if you buy them from a butcher, a good grocery store or even a Sam’s club, you can ask the butcher to let you see the case. Most of the time they have no problem showing you.
Wet aging beef is the process of letting meat sit in the proper environment – over a set period of time – which allows the enzymes in the meat to naturally break down the protein strands. I don’t know the science behind all the details of WHY and HOW it works, but it just makes sense. Basically, wet aging works to make the brisket tender – before you ever start any injecting, rubbing or cooking. Personally I use this process for brisket. You really can’t do it with pork. When a brisket is first packaged it’s really tough, but if you let it sit in refrigeration, it loosens up. That’s why you hear people say to look for a “brisket that bends”. More than likely a brisket that bends has been in the meat cooler for a longer period. Now, you can’t just grab any brisket out of the meat cooler and plan on aging it because you have no idea how long it’s been packaged. Meat is only good for so many days fresh – and then it will spoil. The only way to know when meat was packaged is to see the actual date it was packaged. From this date you can determine your window for wet aging. The kill/package date is printed on every case… and that’s the only way to know. So you have 2 options: