Meat Aging

Cryovac Aging is the same a vacuum aging. The carcasses is broken down into smaller cuts and wrapped in air- and moisture-proof plastic bags before they are refrigerated. The wrapping protects meats from bacteria and mold, and prevents weight loss due to drying. However, Cryovac-aged meats often lose more weight in cooking than do dry-aged meats.
Other methods of meat aging are Dry Aging and Fast Aging.