Tenderness is one of the most appreciated quality characteristics in beef by consumers. Meat aging is the most recognized natural methodology to improve tenderness in beef. The current study was designed to evaluate if ultrasonication was able to simulate (ultrasonication alone) or to grant an additional effect (aging plus ultrasonication) to two different aging methods (dry and wet) on the sensory profile of the beef Longissimus lumborum muscle. The two aging methods (dry and wet), or ultrasonication for 40 min (US), had no effect (p > 0.05) in overall consumer acceptability. However, in terms of sensory attribute liking, the highest values (p < 0.05) were observed in the ultrasonicated and wet-aged meat for 10 d and the dry-aged meat for 10 d, without difference between them (p > 0.05). It is concluded that ultrasound offers the possibility to obtain tender meat without the cost and contamination risks implicated in the dry-aging method.