That’s not a typo. Butter just makes food better... everyone knows that. And some trendy chefs around the world are submerging beef cuts in a cocoon of butter to produce obscenely tender and decadent steaks.
Wet-aging is the most common method practice, vacuum-sealing the meat in a bag to retain moisture. It’s preferred by retailers because it only takes a few days to age, however it adds a metallic element and does not soften the meat to its full potential.
The alternative (dry-aging) places cuts uncovered in a refrigerator for several weeks. As water evaporates and the enzymes break down the meat, the strong flavours intensify. But the costs associated with storage, and discarding the dry edges, mean a hefty price paid by the consumer.
The revolutionary butter method is similar to the dry-aging except there is none of the black crust formed on the surface. The butter acts as a barrier and the juices remain in the muscle - but the natural enzymes still break the fibres down to create tender meat. The meat flavours intensify and absorb some of the rich butter flavourings as well.
Unlike dry-aging, the meat’s edges are not affected, so very little if any trimming is required. This makes costs more reasonable because none of the meat needs to be thrown away.
Butter-aging is a new alternative, so the method is still experimental. How long to age, and what type of butter works best. And which cuts are best to use; most likely tenderloin whose lack of flavour is enhanced by the richness of the butter.
It’s certainly a unique and interesting method of preparing meat and only time will tell if it is readily adopted.