Abstract: This experiment was conducted to compare the differences of meat Quality in muscle of Jinchuan yak and Maiwa yak under yard-feeding conditions. Jinchuan yak and Mai wa yak were selected with similar age and weight, each group had 24 yak. 8 yaks were slaughtered after 100 day rearing.Collecting longissimus dorsi muscle, determination of texture characteristics of TA-XT Plus texture analyzer under multiplanar texture analysis and meat quality. The result showed that:Jinchuan yak muscle drip loss was 37% lower than Maiwa yak (p<0.05), raw meat shear force was 49% lower than Maiwa yak (p<0.05), the springiness is significantly higher than Maiwa yak (p<0.05). Jinchuan yak the cooked muscle springiness lower than that of Maiwa yak (p<0.05), other texture analysis differences are not significant (p>0.05). The content of intramuscular fat in the dorsal muscles of Jinchuan yak was significantly higher than that of Maiwa yak (p<0.05), but there was no significant difference in the content of fatty acids in the dorsal muscle (p>0.05). The content of valine, histidine and proline in the dorsal muscle of Maiwa yak was significantly higher than that of Jinchuan yak (p<0.05), and had no significant difference in the content of other amino acids (p>0.05). In conclusion, compared with the Maiwa Yak, Jinchuan yak muscle of the lower drip loss and shear force, and intramuscular fat content higher, which had better development potential.