The difference between dry cooking and wet cooking is quite large, mainly because the surface of beef after dry cooking is hard to eat because of air drying, and only about 70% of the original cooking part is left. In addition, dry cooked beef must be stored in the cooking room, and it depends on the accumulation and monitoring of professional experience, and all kinds of strict requirements have created the noble value of dry cooked beef.

Difference 2: Meat quality and taste

After slaughter, the meat quality of cattle will become completely stiff within 6 ~12 hours, but through dry or wet ripening process, the protein enzyme contained in beef itself will slowly disintegrate beef fiber, so that the meat quality will gradually soften and the tenderness of beef will be improved.

Dry-cooked beef is in direct contact with air, so that the outer layer of beef loses a lot of water and is air-dried, which is like a protective layer, which makes gravy and oil flowers more concentrated and makes beef sweet and juicy. However, vacuum packaging is used to replace the hard shell of dry cooked beef in wet cooking, juicy can also improve the juiciness and sweetness of beef.

Dry cooked steak:

Wet cooked steak:

Difference 3: Treatment method

The word "cooked steak" is actually a noun produced by different beef processing methods. Beef ripening can make the flavor more perfect, which usually requires a period of static fermentation and patient waiting. This process is called "ripening". The concept of beef ripening can be compared to red wine and cheese, and beef needs to be left standing for a period of time to make its flavor more perfect. Generally speaking, it can be divided into two types, namely wet ripening and dry ripening.

Type-cooked steaks are vacuum-wrapped steaks bought in large supermarkets. The beef is cut, and the fresh frozen beef is coated and molded by vacuum packaging technology. In the process of refrigerated transportation, the beef itself is cooked with natural enzymes to achieve soft, tender and juicy effects.

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