PURPOSE: An aging and thawing method for raw meat is provided to prevent cell membrane damage by maintaining raw meat at a constant temperature. CONSTITUTION: A temperature sensor of an aging room is calibrated in order to harmonize a sensing temperature of the sensor with a real temperature of the aging room. A boiling point in which water within a cell membrane begins to be vaporized and a freezing point in which water within the cell membrane is frozen are set up. Aging object raw meat is aged while a temperature of the aging room in which the aging object raw meat is stored is maintained between the fixed freezing point and the boiling point. The aging object raw meat is classified into beef, pork and hen or duck. The aging object raw meat is maintained at a temperature of the aging room like the next. When beef is aged, a temperature of the aging room is maintained between -1.8 to 0.5°；C. When pork is aged, a temperature of the aging room is maintained between -1.5 to 0.5°；C. When hen or duck is aged, a temperature of the aging room is maintained between -1.0 to 0.5°；C. [Reference numerals] (AA) Start； (BB) End； (S101) Sensor calibration； (S102) Set?； (S103) Set beef freezing point/ evaporation point temperature； (S104) Set pork belly freezing point/ evaporation point temperature； (S105) Set hen, duck freezing point/ evaporation point temperature； (S106) Finish setting?； (S107) Select the kind of aging meats； (S108,S115,S122) Beef?； (S109,S116,S123) Set the temperature of the aging room； (S110,S117,S124) Under freezing point?； (S111,S118,S125) Heater on； (S112,S119,S126) Over evaporation point?； (S113,S120,S127) Cooling compressor on； (S114,S121,S128) Maintain본 발명은 소고기나 돼지고기(삼겹살), 오리, 닭과 같은 육류 생고기를 생고기의 종류에 따라 빙점과 기화점 사이로 온도를 정밀하게 유지시켜 육질이 연한 생고기를 제공할 수 있는 생고기 숙성 및 해동 방법에 관한 것이다.본 발명의 숙성 방법은, 센서의 감지온도와 숙성실의 실제온도가 일치하도록 숙성고의 온도센서를 칼리브레이션하는 제 1 단계； 숙성 대상 생고기에 따라 세포막 안의 물이 어는 빙점온도와 세포막 안의 물이 기화되는 기화점 온도를 설정하는 제 2 단계； 및 숙성 대상 생고기가 저장된 숙성실의 온도를 설정된 빙점온도와
