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Extended aging increases browning and decreases redness in fresh beef. The goal of this study was to test an already proven combination of antioxidants (0.05% ascorbic acid + 0.1% rosemary extract) using a method that could be applied at the retail level to simply and effectively extend the shelf-life of extended aged beef. The specific objective was to analyze the effect of topical application of ascorbic acid and rosemary extract on color, lipid oxidation, microbial growth, and sensory perception of beef longissimus lumborum (LL; n = 12) and semimembranosus (SM; n = 12) muscles wet aged at 0°C for 14, 28, and 42 (extended aging period) days. After aging, steaks were cut, sprayed with 2 mL of a 0.05% ascorbic acid + 0.1% rosemary extract solution (treated) or untreated (control), and subjected to retail display. Antioxidant treated LL steaks had greater (P < 0.05) L* (lightness) values, but lower (P < 0.05) a* (redness) and b* (yellowness) values than control steaks. Furthermore, antioxidant treatment decreased (P < 0.05) browning on d 4 of retail display compared to control steaks. Consumers scored antioxidant treated SM steaks as less tender on d 28, more juicy on d 14 but less juicy on d 18 and 42. Antioxidant treatment did not affect lipid oxidation, microbial growth, or sensory flavor scores. As expected, longer aging periods resulted in less color stability of LL and SM steaks. Although the antioxidant treatment resulted in measurable subjective color improvements, these improvements are likely not detectable by the consumer.