Previous vacuum-packaged beef shelf-life studies indicated that microbial growth did not follow the expected pattern and peaked at a lower level than measured in earlier studies. The current project aimed to determine if initial biochemical properties on sensory properties and microbiological growth. CSIRO collected samples of vacuum-packed beef striploins from carcases of three different meat colour score ranges – 1b and 1C, 2 and 3, and ≥4, from three export abattoirs in Queensland. The primal cuts were stored at -1°C for up to 20 weeks and opened for assessment by analysis of microbiological and biochemical properties, and visual and sensory examination at 0, 2, 8, 12, 16 and 20 weeks after packing.