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Some kosher butchers are now offering aged beef. Is this meat salted and soaked before or after the aging process?

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Welcome to Mi Yodeya, Victor I Beck, and thanks for the interesting question. I hope you stick around and enjoy the site, including our sixty-one other meat-related questions. Please consider registering your account, which will give you access to more of the site's features. – msh210 Jul 15 '13 at 18:39

Since one has 72 hours(Geonim) from shechita to do nikkur and melicha I would assume that it was done first because aging takes more than 3 days.

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Before, presumably. A law was instituted by the Gaonim that if you're planning on salting meat to extract the blood (rather than broiling it), it must be soaked or at least hosed down within the first 72 hours after slaughter -- and then every 72 hours after that.

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Not everyone agrees to the splashing every 72 hours,see Taz ,Schach and I think the Gilyon Maharsha – sam Jul 15 '13 at 17:36
Not that familiar with the rules of kashering (yet) .... do you mean "broiling" or "roasting"? – Shokhet Jun 30 '14 at 1:48

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