This month in Culinate:
But beef, in particular, is improved by taking a large piece of the carcass (in professional terms, a side or primal) and hanging it in a cold, humid, drafty place for one to eight weeks. In the process, the meat loses weight due to evaporation, acquires a moldy, leathery crust, and basically takes on the appearance of Keith Richards.
This one was fun to write because, wait, do I really have to explain why?
Because you got to say “well-hung meat” and not get slapped?
Pretty much, yeah.