Young Gun, there is even meat science reports that prove that aging beef makes it more tender and more flavorful. We hang our own for two weeks miimum, the high end meats we are selling through Montana Branded Beef goes three weeks before being delivered to customers. You can take a select carcass and age it for 2-3 weeks and it will eat similar to a choice. Now deer or elk or even very lean beef cannot age as it will dry out because there is no marbling. Or you can do what the largest retailer in the world does, buy select and standard product, don't age it, just add 10% water to make it appear to be good...............