Abstract: The object of this study was to investigate the effect of superheated steam treatment on the quality of beef. Beef (chuck) was selected as raw material, and meat samples were treated at different superheated steam pretreatment temperatures (150, 200, 250 and 300℃) and time (30, 60, 90 and 120 s), respectively. The results showed that with the increase of superheated steam temperature, the L^* and b^* values increased compared with raw beef, while a^* values decreased markedly (P<0.05). The hardness value of the superheated steam treatment was significantly lower than that of blanching (P<0.05), the shear force of superheated steam treatment increased when heating time was 120 s and heating temperature was 150, 250 and 300℃, and was equivalent to that of traditional treatment (P>0.05). The cooking loss ranged between 9.24%±2.29%~13.94%±1.42% at different temperatures for 60 s during superheated steam treatment, which was much lower than that of the traditional treatment (38.07%±0.57%, P<0.05). Scanning electron micrographs showed that beef fiber microstructure was more complete after superheated steam treated and the quality of beef was maintained better. The percentage losses of potassium, magnesium, iron and zinc were 49%, 34%, 23% and 19%, respectively by blanching treatment, while superheated steam treatment were less than 17%, 12%, 12% and 16%, respectively. Therefore superheated steam treatment had the potential to preserve original quality of beef. In conclusion, superheated steam treatment with 60 s can replace the traditional blanching in the processing of braised beef with potatoes.