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The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. Theaim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steersat different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) andC (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content,creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capac-ity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were mea-sured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decreas ein inosine 5’-monophosphate and aspartic acid in the LD muscle ( p<0.05). In terms of fatty acid composition, the LD musclefrom yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However,the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significantdifferences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of sub-stances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.Key words: beef yield grade, Hanwoo steers, meat quality

Meat Quality Traits of Longissimus dorsi Muscle from Carcasses of Hanwoo Steers at Different Yield Grades