In this episode of The Best Way, chef Mark Best discusses different methods of ageing beef and the resulting impact on flavour, texture, yield loss, and tenderness. From standard wet ageing to classic dry ageing, and techniques like tallow aged, koji aged and honey aged, the experiment used 1.4kg MBS 4-5 rib eyes derived from the same carcase and aged for 21 days using the various methods - except for honey-aged which was immersed in honey for three days only.