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
ELI5: It’s not aged by just leaving it out. Sorta like how yogurt is made or that gross-looking fermented bean thing people make. They use specific processes and controlled environments which prevent normal rotting.
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