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Which Is Better? Wet-Cured or Dry-aged Beef?

Differences between Wet-curing vs. Dry-aging Beef

When it comes to enjoying a perfectly cooked and flavourful steak, the methods of wet-curing and dry-aging play pivotal roles in transforming an ordinary cut of meat into a delectable culinary masterpiece.

But first, what is wet-curing and dry-aging? How do they differ in taste? While both techniques aim to enhance the meat, they have their own unique processes, leading to diverse results that cater to different palates.


Wet-curing involves submerging the steak in vacuum-sealed bags with a special brine or marinade containing water, salt, and sometimes additional flavour-enhancing ingredients like sugar, herbs, and spices. This preservation method is primarily aimed at retaining moisture within the meat during the curing process, resulting in a plump and juicy texture. The meat is typically left to soak in the brine for a period ranging from a few hours to a couple of weeks. During this time, the salt in the solution helps break down and tenderise muscle fibres while the flavours from the solution penetrate the meat, infusing it with a balanced taste profile.

One of the notable advantages of wet-curing is its shorter processing time compared to dry-aging. This makes wet-curing a popular choice for commercial operations where a quick turnaround is essential.


Dry-aging, on the other hand, is a more traditional method that involves hanging whole cuts or primal sections of beef in a controlled environment with specific conditions for temperature, humidity, and airflow. During this aging process, the meat is exposed to air and loses moisture, while the enzymes naturally present in the meat break down proteins and fats, resulting in enhanced tenderness and concentrated flavours.

One of the distinctive characteristics of dry-aged beef is the formation of an outer crust, which prevents spoilage while allowing the inner meat to continue aging. This crust is trimmed away before cooking to reveal rich, intense flavours. Dry-aging can take several weeks to months, with the duration influencing the final taste profile which often features complex umami notes, nutty undertones, and a distinct beefy aroma.

Which Is Better?


  • More plump and juicy
  • Enhanced flavour infusion
  • Shorter process


  • More tender, but can also be dry and tough if aging process is not controlled properly
  • Concentrated natural flavour and umami notes
  • Longer process

Whether it’s the efficiency of wet-curing or the patience of dry-aging, both methods exemplify the remarkable ways in which food can be elevated from sustenance to an indulgent delight. Therefore, the choice between wet-curing and dry-aging ultimately depends on personal preferences and the desired dining experience.

At Tomahawk Steakhouse, it’s all about the thrill of flavours. Unlike many Western steakhouses, we infuse our succulent Australian wagyu beef with a combination of herbs and spices to enhance every bite. Our beef is wet-cured for up to 2 weeks to ensure utmost juiciness. Additionally, our specialty sauces are made from premium prawn and lobster head stock, simmered and caramelised for over 3 hours to achieve an unrivalled depth of taste. These sauces aren’t just condiments—they’re the heart and soul of an unforgettable dining experience, perfectly harmonising with our exceptional steaks.