How do restaurants dry age steaks?

Verified Answer
Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space. Wet-aged steaks, on the other hand, are sealed n vacuum-packed Cryovac bags. ... When you dry age a meat, that blood is staying in the meat and gives it its moisture.
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It doesn't do anything for rigor that a standard wet age would do, and it slows down the dry aging processes, since the layer of butter makes it more difficult for water to leave the steak. It's all a gimmick for the restaurant..
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