Meat samples from Brahman grade cattle and crossbred carabao of the same age and raised under similar management practices were taken. Both beef and carabeef samples were subjected to two treatments: (1) control - stored in the freezer until evaluation, and (2) aged in the chiller maintained at 2-4°C for ten days. The control and aged samples of beef and carabeef were subjected to sensory evaluation to determine differences in color, flavor, off-flavor, tenderness, juiciness and general acceptability. The degree of tenderness of the samples was measured objectively using the Warner-Bratzler shear machine. Results of the sensory evaluation showed that beef had higher (P<.05) degree of off-flavor than carabeef. The control and aged samples had similar traits except for juiciness, wherein the aged samples had higher (P<.05) degree of juiciness than the control. Beef and carabeef had the same degree of tenderness while aged samples were more tender (P<.05) than the control.