For most foods, especially meat, the experts usually say you’re supposed to throw it out after about a week at most. So how can you ignore all that and stick a chunk of meat in your fridge for sometimes upwards of 60 days and it’s “fine dining?”
And how does eating meat that old not at least give you food poisoning?
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The action of enzymes within the primal can not be overlooked as well.
Drying out a steak in your fridge has nothing on a properly dry aged primal from which you cut a New York strip or a ribeye.
As others have pointed out, controlling the temperature and humidity is needed. The reason it is needed is to give the enzymes time to do their job without the meat going bad in the meantime.
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