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Features: Dry-aged beef is more niche and can command higher prices. Pros: Increased profit margins for unique dry-aged cuts. Cons: Slower inventory turnover and potential for greater loss due to spoilage or lack of demand.

Features: Nutty, beefy and richer flavors. Pros: Unique taste that is highly sought after. Cons: May be too intense for some palates.

Features: Dry-aged beef has a shorter shelf life once cut. Pros: Wet aging can be prolonged due to vacuum-sealing. Cons: Both methods have a finite shelf life, but dry-aged is more limited post-process.

Features: Meat is exposed to open air and aged for several weeks. Pros: Concentrated flavor, more tender texture. Cons: Expensive due to weight loss and risk of spoilage.

Features: Meat is vacuum-sealed and aged. Pros: Less moisture loss, more consistent product. Cons: Less complex flavor profile compared to dry-aged.