duckmonkey wrote:Call me a Pennsylvanian because I've never heard of these terms either...and I'm a cook!
I'm a Pennsylvanian, but the basic difference here is that dry aged steaks are aged in cold temperatures that creates an enzymatic reaction that tenderizes the meat. Wet aged is when they're simply sealed and left to marinate in their own juices. Dry aged creates a much more concentrated meat flavor, while wet aging imparts a mellower flavor.
I think that most restaurants and most of the beef you get from the butcher is wet-aged.