Beef of the highest grade with a high content of fat in the fibers immediately after slaughter and cutting of the carcass is hung in special chambers at a temperature of 1-3 degrees (the so-called "dry aging"). At the same time, enzymatic biochemical processes (essentially decomposition processes) occur in meat, which make muscle tissue softer, and the taste more saturated, concentrated. The aging process is also facilitated by some types of fungi that form on the surface of the meat during this process. Dry aging lasts 15-25 days. Before cooking, the fungal layer is cut from the meat. Such meat, bypassing markets and shops due to the high price, immediately goes to restaurants and steakhouses.
Similar processes take place in the process of the now more popular "wet aging" (in vacuum packaging), which lasts 4-7 days.
Thus, we can say with confidence that "spoiled" meat is not only not dangerous to health (with appropriate cooking, of course), but is also especially appreciated in the culinary craft.
With death, the body's immunity disappears, lactic acid, which previously protected the muscles, ceases to be produced, and now microbes can easily multiply on the surface of the carcass, especially if it is stored at room temperature in a humid room. Some microbes "attack" from the inside, i.e. from the intestines, therefore, when cutting the carcass, all the insides are immediately removed. When infected, proteins break down, as a result of which the color of the meat changes, it becomes softer and has an unpleasant odor. Protein-degrading bacteria are just dangerous to humans. One steak may not die, but diarrhea is easy to catch.