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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There’s a key difference between beef and meats like chicken that makes this possible: the bacteria that attack beef pretty much all stay on the surface. This is why you can eat rare steak but not rare chicken, and it’s also what makes dry-aging viable. Since all of the dangerous parts are on the outside, you can just cut that off after it’s done aging and still have an edible piece of meat.
This is also part of why dry-aged beef is as expensive as it is. Part of that is simply the time and storage space it takes up, but you also lose a significant portion of the beef in the process.
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