Ageing is a process in which the organoleptic quality of meat undergoes significant changes. The aim of the present work was to evaluate different methods of beef ageing on its physical, chemical and sensory parameters. The meat of longissimus lumborum from Fleckvieh heifers was evaluated and assigned to four different treatments over the period of 50 days after slaughter. The first part of the samples was vacuum-packed in a plastic wrapping (wet ageing), the second group was stored without any packaging in a controlled temperature, humidity and airflow regime (dry ageing). The third part of the samples was wrapped in a layer of melted butter (butter ageing) and the last group was wrapped in a layer of rendered tallow (tallow ageing). After ageing process, the physical properties and chemical composition of the meat were analysed, and the organoleptic characteristics of the grilled steaks were assessed using trained sensory panel. The results show that all storage methods of the samples after post-mortem process provided, without distinction, meat whose instrumentally assessed tenderness was within the interval considered satisfactory by consumers. In the sensory analysis a number of statistically significant differences were found, with the dry-aged samples scoring the most favourably for juiciness and overall acceptability, while the butter-aged samples scored significantly highest for abnormal odour and abnormal flavour intensity