Originally Posted by Oldtimr

Aging meat does not cause the fat to be marbled nor does it break down the fat. Either a piece of meat is marbled with fat or it is not. Venison is not marbled at all, the fat in venison is on the outside and is not good tasting and should be removed before cooking. I cut meat for a number of years and I know what aging does for flavor. Some really expensive cuts of beef are aged untill they actually have mold on the outside, it is cut of before cooking. Meat molds do not hurt you. There are a lot of misconceptions about what aging meat does. Pork is not aged but beef and wildlife venison improve with aging. If some people don't like that flavor it is probably because they have never eaten properly aged meat. I can't even count the number f peole who swore they hated venison, t was too gamey. Then they ate mine and changed their minds. In my experience what people call gamey is caused by poor meat handling after the kill.