The beef quality encompasses various parameters such as food safety, nutritional value, traceability, colour, tenderness, flavour and aroma [1]. Ageing is one of the most common methods used to improve beef quality either in vacuum package (wet ageing) or without package (dry ageing), [2]. Dry ageing beef quality, especially tenderness and flavour, either in vacuum package. However, there are a number of factors, from ante-mortem factors to physicochemical properties, that influence beef organoleptic quality and determine the optimum ageing method. Ageing conditions, such as time, temperature, humidity, and air flow also significantly determine the eating quality of the product [3]. Therefore, the aim of this study was to evaluate the effect of ageing method and time on the physicochemical and organoleptic properties of Fleckvieh beef loins.