Abstract: The cooking yield, tenderness, color, and pH for biceps femoris muscle, longissimus dorsi, and arm triceps were respectively analyzed to compare the eating quality between Hulun Buir big fat-tailed sheep and Hulun Buir short fat-tailed sheep. The results showed that cooking yield and tenderness in Hulun Buir short fat-tailed sheep were significant higher than Hulun Buir big fat-tailed sheep, which were from arm triceps (p<0.05) . Biceps femoris muscle in Hulun Buir short fat-tailed sheep were significant lower than Hulun Buir big fat-tailed sheep (p<0.05) . pH0 value was not changed significantly among these three part of the muscle.pH24 in Hulun Buir short fat-tailed sheep were significant lower than Hulun Buir big fat-tailed sheep (p<0.05) .It meand that the water-retaining property and tenderness of arm triceps for Hulun Buir short fat-tailed sheep was better than Hulun Buir big fat-tailed sheep.