Butter ageing is a relatively new and increasingly popular technique for preparing beef steaks and other cuts intended for quick cooking. This paper provides an overview of the method and compares it with traditional ageing techniques such as wet and dry ageing, as well as fat-coating using beef tallow. Ageing is a controlled post-mortem process that significantly influences meat tenderness and flavour. The study involved sensory analysis of strip loins from Fleckvieh heifers aged for 50 days under identical conditions using four methods: wet ageing, dry ageing, butter ageing, and tallow ageing. Results showed that dry ageing achieved the highest overall acceptability, followed by wet ageing, while butter ageing scored lowest, likely due to exceeding the optimal ageing period. Tallow ageing demonstrated a balanced sensory profile, suggesting its potential as a promising alternative. Butter ageing may offer an interesting technological approach, provided that the length of ageing and fat application techniques are optimised.