Meats aren’t like ****, you don’t want them aged. Generally you want them as fresh as possible. Certain, very select, cuts of beef are stored for a certain period of time (generally a month to a month in a half) to achieve a certain quality of texture. But, again, these are very select (in terms of fat distribution) cuts and require storage in conditions you’re not really going to be able to replicate in your apartment. These cuts are expensive and you don’t typically find them outside of high-priced steakhouses and, maybe, high-end, gourmet meat shops that cater to wealthy clientele. The stuff you, I and pretty much everyone else gets at the grocery store is as aged as it needs to be by the time it reaches your shopping cart.