Abstract: Ten Horqin oxes with 24 months old were selected. The Nutrients， tenderness, pH and objective color of blade bolar, chuck tender, blade oyster, neck, highrib, ribeye, striploin, tenderloin were measured. By statistical analysis, the results showed that protein, fat, moisture, tenderness, pH and a*, respectively, were affected by different location (P<0.05).L* and b* were not affected by cuts（P>0.05）. Protein, fat, moisture, tenderness and objective color of blade bolar and blade oyster were almost the same as middle high-grade cuts’, no significant difference（P>0.05）,and the values of these cuts should be excavated．

Key words: Horqin carcass; carcass cuts; nutrients; tenderness; meat quality