Abstract: This study was aimed to establish a roast beef sensory property evaluation system and to provide the basis for the establishment of roast raw beef 's sensory property evaluation system. The method of fuzzy mathematics comprehensive evaluation was applied to analyze roast beef satisfaction, and the consumer evaluation to roast beef sensory evaluation properties ( flavor, tenderness, juiciness, color, elastic and lubricity, respectively) was conducted in the study by investigating the consumers who had consumed roast beef. Results showed that consumers were more satisfied with the roast beef on the present market, and they thought that the importance ranking of sensory properties was tenderness, flavor, juiciness, color, elastic and lubricity from most important to least. This study showed that fuzzy comprehensive evaluation to evaluate quality of commercially available roast beef was feasible.