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
It’s aged in specially controlled rooms to maintain an optimal temperature and humidity level, but the exterior still does rot. However the way the interior meat breaks down makes it tender and flavorful. The rotted exterior gets trimmed off, and that loss of meat plus the evaporation of moisture from the meat help explain why the cost per pound for aged meat is so much more than un-aged meat.
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