That's what the gourmet cooks would call it anyway. They put it in a meat locker and age it for a few weeks or months and charge a fortune for their "aged beef."
When us poor people buy it at Sav-a-lot though it is called "reduced priced" and I get lovely cuts of meat for a couple of bucks on the last sale date. I don't let mine age any longer though. I either cook it the same day I buy it or I freeze it.