Abstract:To study the quality difference of beef in different parts，10 Simmental cattle weighing about 550 kg were selected. After slaughtering and splitting，beef was taken in five different parts，including chuck roll，front tendon，striploin，brisket，and rump. After 72 h of acid discharge at 4 ℃，the following parameters of beef in these different parts were determined：pH value，cooking loss，color，textural characteristics，hardness，as well as the content of moisture，glycogen，protein，fat，amino acids，and minerals. According to the results，statistically significant differences were observed （P＜0.05） in the following aspects：pH values and cooking loss between front tendon and rump；moisture content between front tendon and chuck roll（P＜0.05）；glycogen content in brisket compared to front tendon and striploin （P＜0.05）；protein content between rump，striploin，and front tendon （P＜0.05）；fat content in rump compared to front tendon and striploin （P＜0.05）；the L* values of rump compared to chuck roll and front tendon（P＜0.05）；the a* values of striploin compared to chuck roll，front tendon，rump，and brisket（P＜0.05）；as well as the b* values between rump，brisket and chuck roll（P＜0.05）. The highest total amino acid content was observed in the front tendon，while the composition and content of mineral elements were advantageous in each part. In conclusion，the nutritional and physicochemical qualities of Simmental beef vary among different cuts，which therefore correspond to different suitable processing methods and products.. In general，the front tendons have better processing performance.