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