Why is “aged meat” a good thing? I see a 30 day aged meat on a menu, and it’s like HOW!? WHY!? Wouldn’t it be “bad meat” by that point?
EDIT: Holy wow I learned so much about aging meat!! Thank you for all the comments and videos!
In: Biology
As many have mentioned, it is aged in a specific environment that perfectly controls the environment to stave off complete rot.
I worked as a butcher awhile back and one of our jobs was to actually dry age beef. We would put those big ass racks into the dryer, and after 30 days, we’d pull it out and cut it into steaks (specifically striploin and ribeye). The outside was about as dried and horrible as you can imagine. The smell actually was surprisingly not that bad; it had the faint odour of vinegar. It was darker and more red than when it went in.
The meat, though, was melt-in-your-mouth delicious. The acids that the process of aging releases basically tenderizes the meat from the inside out, while the dry environment prevents the meat from actively rotting. It’s well worth it if you can snag a cut on a good deal.
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