Where does 'aging' meat come into this? There is not much better than a fresh ribeye to me, but some people age their beef or have it aged where it basically rots
If you go into a Rouse's Supermarket you can see those rib racks hanging up and they are basically just hanging their rotting. Look at the price tags on those things too
I know people who will hang their deer in a cooler for a week or more and swear by it. There are also people who do this to ducks as well. They gut the ducks and then hang em by their neck in a cooler and when they fall to the floor they are ready to eat
