Things like “dry aged” steak.
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Aging food is done under highly controlled circumstances. You can’t just put something on the counter and let it age. Temperature and humidity are strictly controlled. The goal is to inhibit the growth of harmful bacteria that could cause the food to spoil while still supporting the work of good bacteria and enzymes that are responsible for the aging process.
If you look at dry aged beef before it has been trimmed, it looks rotten. The visible meat will be nearly black in color, everything can be covered in a thick layer of mould, and until it is properly trimmed, is not something you want anywhere near your mouth.
https://qph.cf2.quoracdn.net/main-qimg-a17d44153b1475704affce3155577c2d-pjlq
But after it’s trimmed, you can charge $$$$ for anything that comes from it.
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