Abstract: In order to study the beef traits of Limousin hybridized Red Steppe further, 39 weaned bull calves of Limousin×Red Steppe F1 and 79 calves of Red Steppe were chosen for continual finishing under the same feeding and management conditions and slaughtered at 18-month old. The results showed that the slaughter weight and daily gain of Limousin×Red Steppe F1 in the finishing period were extremely significant higher than that of Red Steppe（P0.01）. The body height, body slanting length, sciatic width, chest circumference, cannon circumference and thigh circumference were extremely significantly higher than that of Red Steppe（P0.01）and the overall frame of Limousin×Red Steppe F1 were similar to the frame of beef line. The major meat indicators （such as carcass weight, slaughter percentage and net meat percentage） of Limousin×Red Steppe F1 were extremely significantly higher than that of Red Steppe（P0.01）. The content of crude fat in the meat of Limousin×Red Steppe F1 decreased than that of Red Steppe, but its content of crude protein increased. The content of oleic acid in Limousin×Red Steppe F1 decreased 2.43 percent point than that of Red Steppes. The contents of unsaturated fatty acids, amino acids related to beef flavor and total essential amino acids in Limousin×Red Steppe F1 had no obvious change with that of Red Steppe.