This study was to evaluate the effects of several Chinese processing methods by steaming,boiling,braising,pan-frying,frying,roasting,drying on eating quality of beef.The shear force,color and TPA (hardness,chewiness,springiness,cohesiveness and resilience) were used to evaluate the eating quality of beef comprehensively.The results indicated that each of these Chinese style processing methods had a significant influence on the eating quality.The shear force values in the process of steaming,boiling,pan-frying,roasting and drying groups were significantly higher than in the raw group (P<0.05).The variation between a* and L*values showed opposite trend,all processed groups were reduced gradually for a* values and clearly distinguished from the raw group (P<0.05).The b* values in the process of steaming,boiling and braising groups were significantly higher while the drying group was lower than in the raw group (P<0.05).We also found that the effects of most processing methods on hardness and chewiness of beef were significant (P<0.05),the highest value was 40862.51 g at the dried group,the lowest value was 8684.92 g at the raw group.When it comes to springiness and cohesiveness values,there were significant difference between processed and raw groups (P<0.05).Resilience showed a significant difference between processed and unprocessed groups except steamed group.A comprehensive analysis revealed that raw beef maintained higher eating quality than steamed,braised and fried.These data can be used to provide a theoretical basis for consumers to choose a reasonable and scientific processing method with good eating quality.