Abstract: The longissmus doris，semitendinous muscle，psoas major muscle and semitendinosus of Simmemtal male calf was chosen and analyzed about myoglobin，shear force，pH，color，protein ，fat，water holding capacity，tenderness，juiciness and flavor. The results indicated that psoas major muscle was the best and semitendinosus was the worst by considering the data of both physical，nutrition and photographic assessment. The differences of water holding capacity and redness was not remarkable（P＞0.05），and the differences of others were remarkable（P＜0.05）.It was more advisability by combining photographic assessment and objective indicators.

Key words: beef; site; quality valuation