Make no mistake, this post is absolutely for the beef lover and especially the connoisseur of the highest quality aged beef.
Most of us know what non-aged beef tastes like, somewhat homogeneous or one dimensional in it’s flavor. Some people experience non-aged beef as slightly metallic in flavor (the iron in the hemoglobin?), not a very appetizing characteristic. I have always eaten fresh beef (unless you count the hamburger that has been in the fridge for a day too long which does have a different flavor indeed) and I have never had an experience with aged beef that I am aware of. Some people will eat only aged beef, having converted from the more mundane.
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