So what’s wet-aging and how is it different from dry-aging? Wet-aged steaks are vacuum-sealed in plastic bags and placed in the refrigerator for days or weeks. Dry-aging, on the other hand, involves storing beef in a temperature and humidity-controlled area for around two or three weeks. Dry-aged beef is considered superior to its wet-aged counterpart since it tends to have a more earthy and robust flavor (via Serious Eats).
Since dry-aging is more expensive and takes more time than wet-aging, many restaurants opt for the latter to cut costs.