The invention discloses a method for performing acid discharge on beef through oil bath. According to the method disclosed by the invention, a low-temperature maturing acid discharge technology for beef under the condition of 4 DEG C cold storage acid discharge and a low-temperature maturing acid discharge technology for beef under the condition of 4 DEG C oil bath acid discharge are researched, and the influence of two acid discharge manners on the quality of the beef in the maturing process is contrasted. The result indicates that when the concentration of ozone oil added under the conditionof 4 DEG C oil bath acid discharge is 50mg/l, the shearing force of the beef matured for 7 days is reduced to the minimum value namely 24.95N, the tenderness is significantly improved, the total number of colonies and the PH index both conform to the standard of fresh beef, and the cooking loss and pressurized water loss rate are also reduced to the minimum; and compared with 4 DEG C cold storageacid discharge, the 4 DEG C oil bath acid discharge has the advantages that the fat content increase rate is higher by 50%, the color of the beef is good, the shelf life is prolonged, and the acid discharge time is shortened.