> 'dry-aged beef' is still rather sought after. "The process of dry-aging
"The process of dry-aging"... Processed. Cannot count this too.
We do not have protein receptors in our tongue. We cannot taste flesh the way carnivores and omnivores can. They do not need to cook, add spices, process flesh. Raw meat can kill us.
such as the dreaded raw egg. The only thing making this easier to digest is the grinding part.
Unprocessed entire raw and often living fish are regularly consumed as part of fraternity initiations and bets. It does not cause problems.
Cooking increases food safety, but it's really not required for digestion.
PS: To use a slightly older tradition. People used to do something similar in Europe. Hang birds up by the neck, when it fell down it was 'ready'. Calling that processed is ridiculous.
'dry-aged beef' is still rather sought after. "The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but rather forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking." https://en.wikipedia.org/wiki/Beef_aging
https://honest-food.net/on-hanging-pheasants-2/
I could go on, but people can digest uncooked or well aged meat. It does have a higher risks, but that's more about how meat is raised and prepared not necessarily simply being old and uncooked.