The beef is aged 28 days (approximately) so that it is more tender and has a better flavor. It is not easy to find beef that has not been hung for this purpose. It is assumed by the supplier that their customer will be cooking the meat.

I just want to make sure that it is still microbiologically safe to eat raw considering the carcass has been hanging around for 4 weeks. The raw fish I eat is cut and served within 24hrs, unless frozen and thawed.