Based on Central Composite design,the effects of vacuum tumbling parameters on qualities and yields of water-braised beef were analyzed. And the vacuum tumbling curing parameters were optimized by response surface methodology. The effects of beef temperature,vacuum degree,rotation rates,and loading capacities on qualities and producing yields of water-braised beef were significant. The water-braised beef with higher qualities and yield was:beef 1. 2°C,vacuum roller load capacity 57%,tumbled at 4 r / min for 16 min in 6 KPa vacuum. The tumbled beef was cured for 11 h after taken from the roller. The yield of water-braised beef was 68. 8%.