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

As long as the meat is properly preserved, typically with some kind of salt rub, and kept in a controlled environment, it won’t “go bad.” It does start to break down but that just adds to the flavour and tenderizes the meat.