Because of the increased interest of fatty acids profile in meat, their amount in different beef muscles was analyzed and connected with the eating quality of those muscles, which were heated using different methods (grilling, roasting, frying). The percentage of fatty acids was analyzed by gas chromatography. The sensory analysis was made using hedonic scale. There were differences between muscles in fatty acids content, however oleic, palmitic and stearic acids were the most abundant in all muscles. The amount of all saturated fatty acids was the highest in m.serratus ventralis and m.longissimus dorsi and the lowest in m.semimebranosus. The amount of all monounsaturated fatty acids was the highest in m.pectoralis profundus and the lowest in m.semimebranosus, which was reach in polyunsaturated fatty acids. In contrary m.pectoralis profundus contained the lowest amount of the latter. The heating method influenced only juiciness. The most juicy were the grilled muscles, but irrespectively of the heating method m.infraspinatus, m.serratus ventralis, and m.triceps brachii were the most and m.semitendinosus and m.semimbranosus were the least juicy muscles. M.infraspinatus, m.longissimus dorsi, m.serratus ventralis and m.triceps brachii were the most flavoursome muscles and m.semimembranosus and m.biceps femoris the least flavoursome. M.infraspinatus, m.longissimus dorsi, m.serratus ventralis and m.triceps brachii were graded as the most tender muscles and m.pectoralis profundus and m.semimembranosus were the least tender. M.triceps brachii, m.infraspinatus, m.longissimus dorsi and m.serratus ventralis were the most acceptable muscles and m.pectoralis profundus, m.semimebranosus as well as m.biceps femoris were the least acceptable. From the healthcare point of view, the best fatty acid composition was in m.semimembranosus, which contained the highest level of polyunsaturated fatty acids, that are beneficial for health and favorable n-6 to n-3 fatty acids ratio. However, panelists graded the same muscle as one of the lowest quality. The differences in fatty acids content of analyzed muscles did not influence the eating quality of those muscles after heating.