Abstract: This study aimed to analyze the quality differences of sauced beef with aged brine and quantitative marinating methods by evaluating sensory characteristics, color, shear force, texture, moisture distribution, taste nucleotides, and free amino acids. Results showed that quantitative marinated beef received a higher score in sensory evaluation than aged brine marinated beef. Additionally, quantitative marinated beef had better color, lower shear force and hardness compared to aged brine marinated beef (P<0.05). It also had a higher moisture content and more even moisture distribution. The quantitative marinating method resulted in higher levels of 5′-AMP, 5′-IMP, and 5′-GMP in the beef sauce, which enhanced its umami intensity (P<0.05). Moreover, the total free amino acid content was higher in quantitative marinated beef (475.60 mg/100 g) than aged brine marinated beef (274.66 mg/100 g). These findings suggested that the use of quantitative marinating method can significantly improve the quality of marinated beef products and promote the industry's advancement.