Wet-aged beef is beef that has typically been aged in a vacuum sealed bag to retain its moisture. This is the dominant mode of aging beef in the United States today. As with dry-aged beef, the purpose of the aging process is to break down connective tissues in the meat to make it easier to eat. Wet-aging is popular because it takes less time (typically only a few days) and none of the beef is lost in the process. In contrast, dry-aging can take 15-28 days, and will see up to a third or more of a steak being lost as mold grows on the surface of the steak.Steak aficionados disagree as to which method produces the best steak. Although dry-aged beef appeals to tradionalists, many consider wet aging to produce a superior steak.