Aged beef or mature steak

Today being Sunday and we have decided to make steak. This decision has not gone to well with my family. We are not too keen on having red meat. However, I would like to chance this. So I have been to the local butcher and he suggested aged beef(or mature beef) .
So what is aged beef?
Well aged beef is simply allowing the beef to stand for while and the enzymes from within the beef will tenderize the meat. There are two different methods used .

1. The original dry aging
2. The vacuum sealed method (or more modern method)

The basic difference is that the dried aged beef will lose a lot of moisture and will have a nutty flavor. The longer its aged the more nutty the flavor. But care need to be taken as the meat could spoil, if not treated properly. The meat is kept in full chunks and refrigerator at temperatures less than 6 degrees Celsius and not under 1 degree Celsius. Salt is placed nearby to help extract the moisture from the meat. Because the meat looses moisture the weight lost and hence the price is much higher.
The vacuum method is different and more widely used because the moisture is not removed and the weight of the meat is not lost. Making it more affordable. In this process the meat is cut and then vacuum sealed for around 4 to 14 days in a refrigerator at temperatures less than 6 degrees Celsius and not under 1 degree Celsius. All this does is to tenderize the meat. THE TASTE IS NOT CHANGED.
Many would say, “to have the meat aged I would prefer the butcher to do it for me”. This is no fun. Try doing it yourself and the joy is just different when you have the first bite.
To decide which of the two methods are best? Well you will need to try them both. For some people it’s the one and for others it’s the other. For me, I am in the experiment phase and might be here for a while as red meat is not a family favorite.