The work aims to propose package types and storage conditions for different grades of beef by studying the influence of storage temperature on cut beef quality. The quality difference of various parts of cut beef and the effect of storage temperature on beef quality were obtained by measuring the pH value, beef color, water content, crude protein, fatty acids and hardness of the cut beef from 7 different parts (high brain, beef neck, triangle meat, sirloin, brisket, rump and topside) in frozen storage and cold storage. Based on that, the package types and storage conditions suitable for cut beef were put forward. The results showed that the quality of various parts of beef was of obvious difference (P<0.05). Additionally, the storage temperature had a significant influence on pH value, a* value and water content of beef (P<0.05), but it had no effect on L* value, b* value, hardness and beef fatty acid (P>0.05); the a* value and crude protein content of frozen cut beef were significantly higher than those of the beef in cold storage (P<0.05), but water content of cut beef in cold storage was higher than the frozen beef (P<0.05). In conclusion, packages and storage conditions for different grades of cut beef are proposed. It is recommended to use air-conditioned package for high brain, high-barrier material for vacuum package of topside, and general-barrier material for vacuum package of sirloin and rump. After packaged, high brain, topside and sirloin and rump are in cold storage. Before conventional frozen storage, it is recommended to package beef neck, brisket and triangle meat with fresh-keeping film or thermal shrinkage film.