The present invention relates to a method for aging meat products using barley and the meat products aged by the method, and more specifically, to a method for aging meat products using barley which ages the meat products by a dry aging process of aging the meat product layers and the barley layers in a low temperature aging room in which ventilation is smoothly performed after filling meat product layers and barley layers into the pottery such that a meat product layer and a barley layer are repeatedly formed in pottery, and the meat products aged by the method. A method for aging meat products using barley according to the present invention includes: a preparation step of spreading hardwood charcoal on the bottom of pottery, and covering barley on the hardwood charcoal； a meat product and barley adding step of adding the meat products and barley such that a meat product layer and a barley layer are repeatedly formed by repeating several times a process of putting meat products into the pottery in which the hardwood charcoal and barley are filled on the pottery bottom in the preparation step, and covering the meat products with barley in the pottery； a finishing step of covering a top part of the pottery filled in the pottery filling step with barley, putting hardwood charcoal on the barley, additionally putting a pressing stone on the hardwood charcoal, and then covering a pottery cover on the pottery； and a dry aging step of aging the pottery finished in the finishing step in a low temperature aging room in which ventilation is smoothly performed.본 발명은 통겉보리를 이용한 육류숙성방법 및 그 방법으로 숙성된 육류에 관한 것으로, 보다 구체적으로는 육류층과 통겉보리층이 반복적으로 형성되도록 옹기에 채워 넣은 후에 통풍이 원활하게 이루어지는 저온숙성고에서 숙성되는 드라이에이징 방법으로 육류를 숙성시키는 통겉보리를 이용한 육류숙성방법 및 그 방법으로 숙성된 육류에 관한 것이다.본 발명의 통겉보리를 이용한 육류숙성방법은 옹기 바닥에 참숯을 깔고, 참숯 위로 통겉보리를 덮어서 준비하는 준비단계； 상기 준비단계에서 옹기 바닥에 참숯과 통겉보리가 충진된 옹기에 육류를 넣고 육류를 통겉보리로 덮는 과정을 여러번 반복하여 육류층과 통겉보리층이 반복적으로 형성되도록 육류와 통겉보리를 첨가하는 육류및통겉보리첨가단계； 상기 옹기채움단계에서 채워진 옹기 윗부분을 통겉보리로 덮고, 통겉보리 위로 참숯을 얹고,
