| [Objective] In order to study the difference in beef quality between Jinchuan yak and Chinese Simmental. [Method] In this experiment, adult Jinchuan yak and Chinese Simmental cattle were selected for comparative analysis of slaughter performance. The measured indicators include: Fat, moisture, protein, pH, shear, cooking loss, pressure loss rate, flesh color (L*, a* and b* values), amino acids, fatty acids. [Result] The results showed that there were significant differences in fat, protein, L* value, a* value, amino acid and fatty acid between the experimental group Jinchuan yak and the control group of Chinese Simmental cattle (P < 0.05). There was no significant difference in water, pH, shearing force, cooking loss, and b* value (P > 0.05). [Conclusion] Compared with the quality of Chinese Simmental beef, the experimental group Jinchuan yak has higher fat, protein, total essential amino acids, unsaturated fatty acids, L* and b* values, and its nutritional value is higher and the flesh color is more vivid.