Aging is the period that precedes the consumption of butchered meat. Through this process, the meat becomes more tender or loses its wild smell.
In fact, immediately after slaughter, the animal's muscle is inedible due to its extreme hardness. During the maturation some biochemical processes take place which modify the structure of the meat, making it edible and increasing its flavour, with a pleasant sensory perception by the consumer.
The aging process takes place by altering strictly controlled parameters such as humidity and temperature thanks to specific and precise machinery called Refrigerated Cabinets for Aging