The aim of the study was to take an attempt to use conductivity properties of fresh and stored in chilling conditions beef for assessment and control of its ripeness. The experimental material was longissimus dorsi muscle of heifers black-white breed. Left half carcasses were applied to high-voltage electrical stimulation, with own-construction device. Right half carcasses were the control samples. Muscles trimmed 1, 24, and 72 h after slaughter as well as those trimmed 24 h after slaughter and stored (2ºC, 14 days) were subjected to the following measurements: impedance, resistance and reactance with an HP 4263B meter (250 mV, 100 Hz – 100 kHz). The differences between impedance and resistance values measured at 100 Hz and 10 kHz were the basis to define the ripeness indicators (Q_RZ, Q_RR) of meat trimmed in different time after slaughter. Then, using the triangle resistance graph, cos φ and sin φ coefficients for meat stored in chilling conditions were calculated. The research revealed that non stimulated meat trimmed 1 h after slaughter was characterised with the lowest ripeness indicator, whereas the stimulated one trimmed 72 h after slaughter with the highest ripeness indicator. The results of cos φ and sin φ studies showed that changes of conductivity properties for stimulated meat were stabilized already about 24 h after slaughter, whereas for the non stimulated one after about 14 days of cooling storage, which is in accordance with the time of achievement of full ripeness for stimulated and non stimulated beef. The study indicates possibilities to develop a method of fast assessment and control of ripeness of beef on the basis of conductivity properties.