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My gut refuses to believe it, but my brain understands that this is probably a lot like cheese -- blue cheese in particular. If you've only had fresh milk, letting it curdle and mold before eating it would probably be unthinkable. Same for fresh cabbage vs. kimchi or sauerkraut.

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If you ever get a chance to go to a really nice steakhouse, and eat a 45-day or 60-day dry aged steak, do so. It’s one of the funkiest most delicious things I’ve ever eaten, like a combo of the best blue cheese and the best steak I’ve ever had.

The trick with a dry aged steak is that you don't eat the bits that were directly exposed to the air. The outer layer of the beef protects the inner from the intrusion of all the bacteria and spoilage that makes you sick and that's discarded and you cook the inner stuff that's had time to change but not go bad.

I've eaten a lot of 55-day dry aged steak and it always upsets my stomach a little bit for a day or two. I can consistently count on diarrhea for a bit. Tastes great, though.

Too much Wagyu will do something similar, but its not really the same -- in that case its just mostly too much fat/oil. Even a small amount of 30-60 day dry-aged steak will do it to me and it feels different.

I had very old chicken tikka once and it was exactly what you think. Funky, soft, and juicy. Not good!

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