Meat that is “aged” for 30 days?

Question

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

Answer 1

Dry aging is a highly controlled process by which the meat is kept away from moisture (to prevent bacterial growth) and allows the meat muscle fibers to break down. This leads to a much more tender cut of meat and adds flavor notes to the meat.