Wet age pichana

[Angryfish]

I’m just wondering has anyone wet aged a pichana for 30 days or more? Do you think it was helpful?
The Costco in my area has them 2 to a cryopack. I was thinking of aging both then using one while freezing the other for later. Or maybe have some friends over and cook them both.

[Jerod Broussard]

I don't see any major benefit. I benefit whole picanha with sous vide Q.

[texastweeter]

Wet aging helps with tenderness, but you don't get the flavor changes that dry aging gives you.

[Angryfish]

Would you dry age a pichana

[Spinaker]

I would dry age it, if I had a set up that would allow me to do it safely.

[Angryfish]

So at this point, I can only assume that no one here has tried it?
I thought wet aging meat had flavor benefits as well.
Not that Picana needs any enhancements
Mrs Fish picked up the Cryovac package with two roasts. I will mark the date and we will see.

[Smoked Transistors]

Chud's bbq dry brines his steaks cut from a Picanha Wagyu roast for a couple hours. I don't think i have ever seen him wet age Picanha roast or steaks. Let us know how this comes out if that's what you go with.

[Bob K]

Haven’t tried wet aging, I’m leery/skeptical of wet aging. Which usually means I need to learn more. Have done plenty of Umai-bag dry aging. Not sure I’d try a picanha though, wouldn’t want to lose that much weight & pellicle trim on such a small roast. Maybe 14 days or so, but in that case just buy from Porter Road, it’s already 14 day dry-aged.