To improve the taste of fresh carcass meat due to the destruction of connective tissue and enzymes, it is kept at a strictly defined temperature (about 1-3 ° C) and humidity for two to four weeks. This process (aging) greatly improves the palatability of the meat and has nothing to do with the simple consumption of meat towards the end of its shelf life, other than the natural biochemical enzymatic reactions that occur in the meat over time.
No, not really. The absorption rate of red meat depends solely on the ability of your body to produce the necessary enzymes in the right amount to break down protein structures.
If you eat meat that is nearing the end of its shelf life, it is very easy to shorten the shelf life of your own body, as and described by Michael. Eat fresh meat and don't forget about vegetables :)