Sides of beef from 27 carcasses (a total of 54) were selected on the basis of size and age, 40 min post-slaughter, and subjected to one of two treatments. Right sides were chilled at a slower rate (7–8 C ambient temperature), while the left sides were chilled according to standard packing house procedure (1 C ambient temperature) for the first 24 h. The rate of carcass temperature decline and the change in muscle pH was monitored every 4 h for the first 24 h and again at 48 h and 72 h post-mortem. Sides were graded individually for color, texture and marbling. Steak samples were subjected to shear tests, organoleptic testing by a trained panel, standard chemical analysis and a physical measurement of water-binding ability (expressible juice). The pH declined more rapidly in sides chilled at the higher temperature (P < 0.05). Lean color was brightest for carcasses chilled at the higher temperature (P < 0.05), but there were essentially no differences in texture or marbling scores. Steaks from sides chilled at the higher temperatures sheared significantly lower (P <.01), had higher tenderness scores (P <.01), higher flavor scores (P <.01) and had a preferred overall rating by the taste panel (P <.05). There were no significant differences for juiciness scores or for physical measurements of expressible juice. Chemical analyses of samples from both right and left sides were almost identical.