The current study was premeditated to evaluate meat quality based on its colour and fiber types. The meat samples were analyzed for its chemical constituents (ash, crude protein, crude fat, moisture) and quality parameters like pH, colour, and water holding capacity, cooking loss, drip loss and tenderness. The moisture content of meat cuts was found between 74.46-76.78%. The crude protein content was observed from 22.78-24.20%. The crude fat content was ranged from 5.70-9.76%. The ash content was 1.77-1.98%. The pH content was observed 5.80-5.90%. The color content was varied 39-42 for L*(lightness), 20-23 for a*(redness) and 5-7 for b*(yellowness). The cooking loss was found between 33-37%. The muscle fiber types are varied between three cuts, Type I was high in rib cut 62%, types IIA was high in round cut 24% and type IIB was high in sirloin cut 55%. Finally, Data obtained was subjected to statistical analysis.