This research aim to know the tenderness of Bali beef by the time of aging and different muscle
location. Outcome of this research give the benefit upon which information for society of concerning
handling of meat pasca butchery in the effort improving its quality. Substance used in this research is Bali
beef old age about 3 year. Heavy of sampel flesh used by 250 gram. Method used in this research is
Completely Random Design (factorial RAL) Pattern 5x3 by four replication. Treatment applied consisted
by two the following factor: Factor A is time of aging with the level; A1 (time of aging 0 day), A2 (time of
aging 3 day), A3 (time of aging 4 day), A4 (time of aging 5 day), and A5 (time of aging 6 day). Factor B is
muscle position with the level: B1 (Muscle of Longissimus dorsi =LD ), B2 (Muscle Semitendinosus = ST),
B3 ( Muscle of Pectoralis propundus = PP). Parameter of Quality of flesh physical perceived is tenderness,
colour, aroma, flavour, juiciness. Result of research indicate that the old interaction of aging have an effect
on very real the core important to tenderness, colour, flavour and juiciness of Bali beef. Time of aging selfsupportingly
have an effect on very real to tenderness, colour, flavour and juiciness, and also have an effect
on the reality to aroma of Bali beef. Muscle position self-supportingly have an effect on very real to
tenderness, aroma, flavour and juiciness and also have an effect on the reality to colour of Bali beef.
Conclusion which can be pulled from this research is: time of aging six day with the muscle of
Longissimus dorsi give the nature of better organoleptik from other combination. Time of aging until six
day still show the nature of popular by organoleptik of panelist. In general quality of muscle of
Longgisimus dorsi still is better the than muscle of Semitendinosus and muscle of Pectoralis propundus.