Beef is one of the most important products in animal husbandry. It is important to understand the general situation of the quality characteristics of different varieties of beef, which can provide a useful guideline for the reasonable exploitation of cattle and quality assurance of beef. The research of sensory quality(tenderness, meat color, water holding capacity etc.), nutritional quality(protein, fat, moisture) and muscle fiber characteristics of yak, buffalo and yellow beef were summarized. Compared with yak and buffalo, consumers prefer yellow beef due to its tenderness and better color. The meat of yak is more beneficial to health due to its higher protein and lower fat content.