system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: How do restaurants/butchers "age" meats for long periods of time without them going bad?

I know that you can freeze meat for a long time without it going bad, but when it's frozen it isn't absorbing the flavor. When someone serves "aged wagyu" or "30-day aged pork loin" what is that process?
gpt
They leave the meat hanging off the ground and let all the moisture come out. The meat does go bad and mouldy on the outside, but the pieces of meat that they age are so thick that it's still good on the inside, so they just cut off the outer layers.