Without meaning to be critical, but just to expand the conversation a bit, what does the word "beef" mean in your comment?
Let's broaden the scope, and consider lean and fatty versions of say "grass fed beef" vs. "industrial beef".
The word "fatty" here is just a placeholder for "less than 85% lean" ("lean" is problematical, as is "fatty", too). (How those map to "tough" and "tender" is related but of course the skill of the cook now matters too).
I would rank flavor and texture of those 4 choices this way:
Now add in "aged for several weeks" or how about a carefully managed 4 weeks (not that hard). The ranking changes slightly, but for all 4 the result is remarkably superior in flavor.
I've recently eaten on a sailing school boat in the Golfo de California slices of a trashier tuna than bluefin caught about 30 minutes before, and it was outstanding. Almost all US grocery stores will sell you a right proper many day aged raw tuna, and they suck. Of course it's correct that you can go to that market in JP and get a counter example.
As someone who lives 30 minutes from Garden City, KS and butchers their own beef and pork, I have some notes.
1. There is a big difference in how between how packing plants process beef and how small butcher shops do it. Carefully processed beef that's not aged is better than aged stuff from the packing plant, especially ground beef. The beef that jklinger410 ate was probably both aged and carefully processed.
2. Most people who are used to grain-fed beef do not like grass-fed beef. It's an acquired taste, though I can definitely imagine how someone who is used to it would not like grain-fed beef at all.
Similar with a lot of fish like tuna.
Sometimes it’s not about as fresh as possible, but how it is grown and processed.