Abstract: The aim of this study was to investigate the appropriate cooking methods for beef from four Chinese cultivated breeds.Six Qinchuan cattle( 12 cuts) were collected and used to establish tenderness grade for Chinese instant-boiled beef.Warner-Bratzler shear force( WBSF) and consumer sensory evaluation were analysed.Thirteen cuts of sixty-five cattles( Xianan cattle,Chinese Simmental cattle,Xinjiang brown cattle,and Chinese Holstein cattle) were collected and used or WBSF determination.Results showed that WBSF values < 5.13 kg,5.14~6.18 kg,6.84 ~9.07 kg,and > 9.08 kg belonged to very tender,tender,intermediate,and tough beef samples,respectively.Among 813 samples,90.77% beef belonged to“very tender”and “tender”grade of Chinese instant-boiled beef,and met consumer satisfaction.The results can provide suggestions for beef enterprise and restaurant to use beef reasonably.