The impact of aging on the quality of meat (longissimus thoracis et lumborum muscle) from red deer hinds, stored in a frozen state, was analyzed in this study. The muscles were cut out from 10 half-carcasses of hunter-harvested hinds aged 4-6 years. Each muscle was divided into portions 1 and 2. Portion 1 was further subdivided into four samples (0, 3F, 6F, and 9F). Samples 0 were subjected to analyses, and the remaining samples were vacuum-packaged, frozen, and stored at a temperature of -26oC for three, six, and nine months. Portion 2 of the muscle was vacuum-packaged and stored at a temperature of 2oC for 10 days. Next the muscle was unpackaged and divided into four samples (10A, 3AF, 6AF, and 9AF). Samples 10A were subjected to analyses, and the remaining samples were vacuum-packaged, frozen, and stored at a temperature of -26oC for three, six, and nine months. Aging prior to freezing resulted in a significantly higher content of water-soluble nitrogen compounds and non-protein nitrogen compounds in muscle samples, their higher water-holding capacity, lighter color, and higher tenderness. The color of these samples was also characterized by a lower contribution of redness (a*) and a lower chroma (C*) value, compared with unaged and frozen samples, and by lower taste desirability after nine months of storage. Due to the specific characteristics of the experimental materials, the results of this study should be validated in terms of repeatability, including under different freezing-thawing conditions.