ABSTRACT.- The effects of finishing diet (pasture or grain) and meat preservation method on beef's physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for 40 d, and then frozen storage (Fr) ([DAb + Fr] and [WA + Fr]) for 180 d. Sixty striploins (Longissimus lumborum) from British breed steers (n = 15 from pasture and n = 15 from grain-based diet) were used. © 2024 Correa, et al.