It looks likes like styrofoam blocks but it is actually McRibs ready before they are camouflaged with BBQ sauce and bun.
Booo to wet aging...
why is dry aging better?
Because of the enhanced flavour profile you mentioned. I'm sure short term dry aged probably doesn't taste much different than the wet aged equivalent... but once you get into 45-60 day or longer the difference is immediately apparent. I've had 90 day+ dry aged beef (most notably at Carnevino in Vegas) and it was ridiculous. Complex, beefy, nutty flavours that you won't find in a wet aged supermarket steak.
It's an individual thing I guess, I'm sure lots of people are just perfectly fine with their 2 week wet aged beef tenderloin (bleh) or whatever. I've always associated wet aging beef with the commercial meat industry's desire to minimize shrinkage/weight loss and speed time to market... but perhaps there are benefits I'm missing.
I suppose I could google it and read a long article on the process, but maybe you guys care to enlighten... How do steaks get dry aged and not go bad? Never mind wet aging which I'd never even heard of. Could you do it at home? I understand the flavour improves, but how? Does something happen to the fat?
I don't understand. The ingredients for the McRib itself consist of pork, water, salt, sugar and three preservatives. These are less total ingredients than found in my "all natural" deli chicken slices. Who cares if my McRib contains tripe, heart and stomach? So they should call this a deconstructed McHaggis. Still delicious.