This study was undertaken in order to investigate the combined effect of high-CO₂ modified atmosphere packaging (MAP) and superchilling storage on the quality and shelf-life of beef during aging and display. The changes in quality characteristics and microbial load of bovine longissimus dorsi muscle during storage at 4 or −1.5 ℃ under different packaging conditions, 80% CO₂ MAP and vacuum packaging (VP). The results showed that 80% CO₂ MAP significantly improved blooming development and tenderness during aging (P < 0.05), and enhanced the redness value during display when combined with superchilling storage (P < 0.05). The combination of 80% CO₂ MAP and superchilling also significantly reduced the total viable count (TVC) and total volatile basic nitrogen (TVB-N) content during both aging and display (P < 0.05). Therefore, this combination not only improved the tenderness and blooming ability of beef during aging, but also extended the shelf-life of beef.