Abstract: The left halfside longissmus doris, semitendinous muscle and middle gluteal muscle of 10 months bull calves of Xinjiang brown cow, Holsteins, Angus and Simmemtal male calf are separately chosen and analyzed about meat quality in the experiment. The result indicate the content of myoglobin is differente in variety breed calves’beef and the sequence is Holsteins＞Xinjiang brown cow＞Simmemtal＞Angus that the difference is not remarkable (P>0.05). The Angus’ fat content is highest and collogen content is lowest in four breed that the difference is remarkable (P＜0.05). Myoglobin, crude fat, crude protein content and dehydration rate are different in the same variety and different sites, the difference is unremarkable (P>0.05), but it has the certain rule， the content of myoglobin in semitendinous muscle and middle gluteal muscle content is higher than longissmus doris. Collagen protein content of longissmus doris is lower than in middle gluteal muscle and semitendinous muscle on same variety and different sites.

Key words: breed; bull calf; meat quality