Abstract: To decrease the incidence of Dark Firm Dry (DFD) beef through the normative pre-slaughter managements, the incidences of DFD beef with different pre-slaughter managements were assessed by measuring pH and temperature values in the Longissimus dorsi muscle. The quantitative interactions between pre-slaughter conditions and beef qualities were built. The results showed that the incidence of DFD beef was the lowest when lairage time was 24 h. Unmixed group of cattle before slaughter, quiet environment, appropriate temperature and humidity lairage conditions could decrease the incidence of DFD beef availably. The incidence of DFD beef was higher in summer than in winter. Pre-slaughter managements and the conditions which affect beef quality can be speculated by the beef quality.