From the viewpoint of physicochemical assays and the organoleptic aspect, some factors related to the pleasant flavor and taste of beef were investigated using 5 steer breeds: the Japanese Black, Japanese Brown, Japanese Shorthorn, Holstein and Aberdeen Angus. All steers were fattened and prepared under the same conditions.The results obtained were as follows:(1) The amount of dipeptides, free amino acids, nucleotides and organic acids in forerib lean meat differed among breeds, but these differences were not specific to domestic beef in Japan.(2) Differences in the HPLC patterns of marblin...