Abstract: The nutritive indexes and physicochemical indexes in different cutting beef of eleven fattened Xinjiang brown cattle were determined in order to show the difference of beef quality in different cutting beef. The result indicated that differences were found among different cutting beef for protein content, fat content, moisture content, cooking loss, shear force, p H and color indexes ( L* and b *) . The fat content of blade meat and rump was second only to that of high- end parts of meat and significant differences were found between each other ( p <0.05) .In addition to outside plat and eye round, shear force in the remaining parts of beef were lower than 4.39 kg.Therefore, the result not only expressed that the beef quality of fattened Xinjiang brown cattle differed in different parts, but also proved that it was more tender in general. It will provide the basis for processing, utilization and quality improvement of different cutting beef in the future.