Table 1. Quality comparison of dry- and wet-aged beef

Parameters	Dry aging	Wet aging
Tenderness	Improved (Campbell et al., 2001; Sitz et al., 2006; Warren and Kastner, 1992)	Improved (Parrish et al., 1991; Sitz et al., 2006; Warren and Kastner, 1992)
Flavor	Flavorsome (Campbell et al., 2001; King et al., 1995; Warren and Kastner, 1992)	Mostly unchanged (King et al., 1995)
Yield	Low (Laster et al., 2008; Smith et al., 2014)	High (Laster et al., 2008; Smith et al., 2014)
Cost	High (Sitz et al., 2006)	Slightly higher (Sitz et al., 2006)