When I first heard that 'aged' meat was supposedly preferred over fresh meat, I thought it was a joke! But supposedly, hanging it out to get older and aged increases flavor and the natural enzymes make the meat more tender. Dry aging only works with fatty marbled meat but wet aging is more flexible and faster. This brings all kind of things to mind. First, it means apparently that you can hang a slab of fatty meat out for weeks and it is only supposed to get better! They even say that in dry aging, a 'crust of mold' will sometimes form that will actually increase the taste and tenderness even more! Remember that next time you go to a fine steak house!
However, these days, they usually do wet aging which only takes a few days and minimizes weight loss in the meat. Still, could aged meat really be better for us than fresh meat? If not, then why do we think it tastes better? To me, this actually does make sense, though, that humans would develop the ability and even enjoyment of saving meat and eating it even when it is old. That way, the meat from a big hunt could be eaten over the course of weeks instead of wasted. This also means a big hunt could keep a small tribe plush in edible food for a long time, even in warmer climes before the advent of refrigeration. It also puts an interesting perspective in the advice to not even let meat sit out of the fridge for even 15 minutes!