Objective: This study aimed to improve the tenderness and flavor content of Yanbian cattle beef. Methods: Rump beef of Yanbian cattle were dry-aged by using three different methods, i.e., Method A: RH（65±5）% aging for 10 days, RH（75±5）% aging for 10 days, and then RH （85±5）% aging for 20 days; Method B: RH（75±5）% aging for 20 days and then RH（85±5）% aging for 20 days; Method C: RH（85±5）% aging for 40 days. The quality changes caused by the different aging processes were then analyzed and compared. Results: The cooking loss of the beef processed by all the three methods increased significantly with the extension of aging time, but the beef loss (39.14%) in Group A was the highest. The TBARS and TVB-N values of group C were 1.387 and 14.833, respectively, significantly higher than those of the other two groups. The fat and protein contents of each group showed an increasing trend, while the shear force value decreased by 50%. No significant difference in the changes of cooking loss rate, color and pH value were found among the groups. The results showed that with dry-aging, the richness of taste attributes was elevated with higher freshness and aftertaste. The bitterness in group B was lower, and the relative content of aldehydes and ketones among volatile flavor compounds was higher. Conclusion: Method B was the best dry-aging process for Yanbian cattle rump beef.