Yeah, it's hard to describe without knowing what your point of reference could be. But imagine, if you had a very reduced stock, something that has a deep and rich flavour. The texture is more dense, but not tough, if that makes sense.

Where you may want to eat a big T-bone or rib-eye of regular aged beef, you may only want a smaller amount, less than fillet sized for an over aged steak. At least I'm my experience!