Why Don't the French Hang Their Meat For Long Enough?

I am continually surprised that you cannot buy properly hung meat in France. The Charolais and Limousin beef is superb, but could be better.If you can buy beef hung for 28 days in a supermarket in UK it must be a no-brainer!

I understand that this a government directive, why?

Good question and it undoubtedly changes the quality of the meat, but you try telling a French man that!!