Using Vacuum sealed bags, the wet aging process locks in the meat with their own juices to create an aging environment. The procedure takes a bit more work then the Dry Aging method. First, the outside of the meat is patted with a towel. Then, the meat is placed into a bag, and any excessive air in the bag is vacuumed and sealed.
The old fashioned method. As mentioned in the name, the meat is hung or placed in a rack to be dried, causing natural enzymes of the meat to come in contact with bacteria. When done properly, the enzymes and the bacteria in the air will break down the proteins inside of the meat. Rather than using its own juice, which dries away, it requires the help of the non-harmful bacteria in the air.