Abstract: The effects of different boning on qualities of fried beef was conducted. The chromatic aberration, pH value, rate of water loss, cooking loss, shear force, hardness, tenderness, xture profile analysis ( TPA) and sensory evaluation were determined based on cold boning ( L) , hot boning ( R) and hot boning with quick-frozen ( RS) with the material of loin originated from Simmental.Results showed that: the hardness and shearing force of RS group were smaller than L group and R group but with less water- holding power, the juiciness of fried beef from RS group was significantly worse than the other two groups ( p < 0.05) ; the adhesive proper of R group was significantly different compared to other two groups ( p < 0.05) , and the shearing force was not different compared L group ( p > 0.05) .Therefore, the L and R group were more suitable to be fried than RS group.