Time: The maturing period is much shorter and there is hardly any loss in the matured piece. 

Method: This is done by refrigerating the pieces of meat and vacuum-packing them so that they keep all their natural juices. 

Singularity: It differs from the dry maturation by its intention to preserve the proportion of water in the tissues. 

Popularity: It is the quintessential type of ripening in the USA. 

Sirloin: This piece stands out for its tenderness and juiciness, it only accepts wet maturation to preserve all its conditions.