This study investigated the synergistic effects of ice-temperature preservation and modified atmosphere packaging (MAP) on the edible quality of pre-prepared black pepper beef fillet during storage. Samples were packaged under different gas ratios (70% N?/30% CO?, 60% N?/40% CO?, 50% N?/50% CO?) and stored under either ice-temperature (-1.5 ± 0.5°C) or conventional refrigeration (4 ± 1°C) for 21 days. The results showed that both storage temperature and gas composition significantly affected all quality indicators (P < 0.05). The combination of ice-temperature storage with 50% N?/50% CO? demonstrated the best performance in inhibiting microbial growth, delaying protein degradation and lipid oxidation, and maintaining product hardness and color, exhibiting a clear synergistic effect. This treatment extended the overall shelf life by at least 21 days compared to conventionally vacuum-packed samples under refrigeration. Principal component analysis (PCA) revealed that total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total bacterial count, and hardness were key indicators of quality deterioration. These findings indicate that the combined use of ice-temperature preservation and high-concentration CO? MAP can effectively maintain the edible quality of pre-prepared black pepper beef fillet through the synergistic regulation of microbial activity and biochemical reactions.