60-Day Butter Aged Wagyu 

Aging beef can yield some fascinating results. Especially when that beef is wagyu. Exactly two months ago I decided to try out butter aging. And, as you know, we take homemade seriously in my kitchen, so we started by making homemade butter. This, of course, was given a few spanks with a wooden spoon to remove excess liquid (buttermilk), and then gently molded around our entire hunk of wagyu.
But why age meat, or anything else? Why not just save yourself the time and eat it immediately? The answer is simple: flavor. Aging concentrates the flavor and introduces new flavors through the mold (don't worry, it won't hurt you). Additionally, natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. So in addition to flavor, you get a more tender final product.
If you're at all interested in butter aging (or just dry aging, which, frankly, is easier and probably not much different in terms of final outcome), I'd start out with a large but reasonably priced cut of meat. See if you like it first...don't jump straight to wagyu. You also don't want to age a single steak portion given you'll trim it down and be left with nothing. Big thanks to The Wagyu Shop for the beef: bit.ly/3smUjP0
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