You’ll Also Be Green If You Eat That

A customer comes to the meat counter and orders a top sirloin fillet.

Me: “Here’s your steak!”

Customer: “Great. I’ve been leaving this in my refrigerator for two or three weeks. It gets green and slimy. That’s dry-aging, right?”

Me: “Uh… no. To dry-age something, you need to control the humidity. That’s hard to do in a refrigerator.”

Customer: “So if it wasn’t dry-aging, what was it doing?”

Me: “Um… decomposing?”