A term often thrown around in the culinary and beef world is“aging”. The waiter at a steakhouse may tell you, "This cut of beef has been dry-aged for flavor and tenderness." Others will tell you their steaks have been wet-aged for, again, flavor and tenderness. Both aging methods will result in a delicious steak. One is not superior to the other, it just depends on how the beef will be used in the end. Both can be served by candlelight accompanied by a glass of red and a view. The difference will be price, taste, and whether you are at a restaurant or your own kitchen table. Read more here.