The aim of the present work was to describe the differences in the physical properties, chemical composition, and organoleptic characteristics of beef during ageing. Ten longissimus lumborum muscles from Fleckvieh bulls were either aged wet and dry. The meat utilised for both methods was stored for 35 or 50 days. It is clear from the results that the shorter ageing period was sufficient for achieving satisfactory instrumental meat tenderness values. When dry ageing is used, the dry matter, protein, and ash content increases due to the loss of moisture. Conversely, when wet ageing is used, the change in the nutrient content of the meat is only minimal, compared with fresh meat. Sensory analysis of grilled loin samples has shown that dry ageing can improve a number of the descriptors assessed and thus increase its organoleptic quality.