In wet-aging, the beef is vacuum packed and sealed. After the meat is vacuum-sealed, it is ready for aging in a specialised fridge. The typical period for wet-aging is between 7 to 14 days.
There is no weight loss in wet-aging due to dehydration. The moisture is trapped within the packet and contributes to the aging process. In contrast, moisture is lost in dry-aging and result in extra flavour intensity to the meat.
With vacuum packed, the meat is easier to store, and can be taken out for consumption at a later date. Sometimes, the meat could also be placed in a box to further protect it. Wet-aging has been a boon for butchers as it lowers the cost of storage, leaving the meat fresh for consumers.