In the beginning there was the "dry world."

Dry aged beef was the norm. Beef carcasses were allowed to hang in a locker for a few weeks after slaughter to become more tender and flavorful. During dry-aging, moisture evaporates from the muscle creating a mature beef flavor. The meat's natural enzymes break down the fibrous, connective tissue in the muscle thereby tenderizing it. While traditional 'dry world' aging practices have a positive impact on flavor and tenderness, today they require specialized facilities to maintain modern requirements for food safety and consistent quality.

Hanging Meat Carcass - Drybag Hanging Meat Carcasses - Drybag Dry Aging Meat on Rack - Drybag

The 'wet world' came with advances in plastics and vacuum packaging. In today's modern processing plants, the carcass is broken down and vacuum-sealed in moisture impermeable bags. Beef can be "wet aged" in a vacuum-sealed bag in its own juices for improved tenderness, but it will be missing the characteristic dry aged depth of flavor and rich texture.

 - Drybag

"UMAi Dry® technology allows beef to age and still achieve the same bold, beefy flavor and tender texture as traditional open-air dry aging."