Abstract: This test was intended to provide a data reference for the storage and preservation of steaks. Raw beef tenderloin was used as raw material,conditioned steak made by shaped,pickled,etc. And tray packaged and vacuum packaged them,stored the packaged product in 0~4 ℃ and 0~-1.5 ℃ environment,both the tray group refrigeration condition(ST),vacuum group refrigeration condition(SZ),tray group ice temperature condition(BT)and vacuum group ice temperature condition(BZ),the effects of two storage methods on the quality of the conditioning steak were investigated by measured juice loss,sensory evaluation,total sensory score,TBARS,total number of colonies,TVB-N and pH indicators. The results showed:under the tray packaging,the shelf life of the BT group was 20 days,shelf life could be extended by 8 days compared with 12 days of ST group;Under vacuum packaging,the shelf life of the BZ group was 32 days,the shelf life was extended by 12 d compared to the 20 d of the SZ group. At the same storage temperature,in addition to the juice loss indicator,the variation of each index of the vacuum group was lower than that of the tray group,which could better maintain the quality of the conditioning steak and extend the shelf life;During storage,the juice loss was more serious under vacuum packaging,and significantly higher than the tray group(p<0.05);The color changed of the BT group was slower,and the odor of the BZ group changed slowly. Through correlation analysis,SZ group,BZ group and BT group,juice loss,sensory total score,TBARS,total number of colonies,TVB-N,and pH were significantly correlated with the storage time of the conditioning steak. ST group,only the sensory score,the total number of colonies,and TVB-N were significantly associated with the storage time of the conditioning steak. Therefore,during the storage process,the ice temperature storage and vacuum packaging methods could effectively improved the quality of the conditioning steak,and the combination effect of both was more obvious.