Abstract: The aim of this study is to analyze the effects of different beef parts on the quality and flavor of processed steaks.The processed steaks from five beef parts, including beef shank, beef shoulder, beef chuck, beef rump, and beef brisket, were selected as the research subjects. Their color, pH, lipid oxidation levels, and texture properties were analyzed. Volatile compounds were detected using gas chromatography-mass spectrometry (GC-MS) and electronic nose technology. Partial least squares discriminant analysis (PLS-DA) was used to clarify the influence of beef cuts on the quality and flavor of processed steaks.The results indicated that the L^* and a^* values of beef shoulder and beef chuck were significantly higher (P<0.05). Significant differences in pH values were observed between beef rump and beef shoulder compared to other parts (P<0.05). The TBARS (thiobarbituric acid reactive substances) values of beef brisket and beef chuck were significantly higher (P<0.05). In terms of texture, the highest hardness was found in beef shank, while the best elasticity was observed in beef chuck. The electronic nose was able to effectively distinguish processed steaks made from different beef parts, with a significant difference observed between beef brisket and beef shank.Through GC-MS identification, 46 volatile flavor compounds were found, with aldehydes generally having higher concentrations. Compared to other parts, the types and contents of volatile compounds produced by beef chuck and beef brisket were significantly higher. PLS-DA analysis identified 20 significantly different aroma substances, and the odor activity value (OAV) analysis indicated that E-2-octenal, hexanal, 3-hydroxy-2-butanone, heptanal, and pentanal may contribute significantly to the flavor of processed steaks.Sensory evaluation revealed that the highest overall score was obtained for beef chuck. In conclusion, processed steaks made from different beef parts, with beef chuck as the raw material, were found to have excellent quality and flavor. The research results can provide data references for the processing techniques and flavor characteristic identification of processed steaks.