The present invention relates to a method for aging meat by using Eleutherococcus senticosus. The method for aging meat by using Eleutherococcus senticosus comprises: an extract generation step of generating an extract using a method for aging meat by using Eleutherococcus senticosus by boiling Eleutherococcus senticosus a refrigerating and storing step of soaking meat in the Eleutherococcus senticosus generated in the extract generation step to refrigerate and store the same and an aging step of refrigerating and aging the meat completely refrigerated and stored in the refrigerating and storing step. More specifically, the extract generating step includes the processes of: separating and cooling an Eleutherococcus senticosus by boiling a mixture of 100 parts by weight of the water and 20-50 parts by weight of the Eleutherococcus senticosus and boiling the mixture for 1.5-3 hours to generate the Eleutherococcus senticosus extract. The refrigerating and storage step includes the processes of soaking the meat in the Eleutherococcus senticosus extract cooled in the extract generation step and storing the meat at -3 to 0°C for 2-5 hours. In the aging step, the meat stored in the refrigerating and storage step is output and aged for one to three days at -3 to 0°C. The meat is soaked in the Eleutherococcus senticosus extract after the extract generation step before the Eleutherococcus senticosus extract is refrigerated and stored at a temperature near the freezing point in the refrigerating and storing step. The Eleutherococcus senticosus extract enters the meat to reduce the malodor while preventing the juice from being discharged. In the process of aging the refrigerated meat in the aging step, the texture and taste of the meat can be improved for consumption as spiced or grilled meat.COPYRIGHT KIPO 2018본 발명에 의한 오가피를 이용한 육류고기의 숙성방법은 오가피를 이용하여 육류고기를 숙성하는 것으로 이루어지는 오가피를 이용한 육류고기의 숙성방법에 있어서, 오가피와 물을 혼합한 뒤에 끓여서 오가피추출물을 생성하는 추출물생성단계, 상기 추출물생성단계에서 생성된 오가피추출물에 육류고기를 담궈 냉
