A total of 120 samples of frozen beef and its products (beef burger, kofta and sausage), 30 samples of each, were collected from different supermarkets in Alexandria governorate to evaluate their chemical quality. The results revealed that the highest mean total volatile nitrogen (TVN) (25.688 mg/ 100gm) was found in sausage samples while the lowest (19.456 mg/100gm) was in frozen beef meat samples. Concerning pH, beef burger samples showed the highest mean levels    (6. 130) while frozen beef samples had the lowest (6.088). In case of acid value, sausage had the highest mean concentration (1.149 mgkoH /gm of fat) while, frozen beef samples showed the lowest value (1.130 mgkoH /gm). Rgarding free fatty acids, the highest mean concentration (0.750ml/gm) was found in sausage while the lowest (0.565 ml /gm) was in frozen beef samples. In case of conjugated dienes (CD), the highest level (0.069 n mole/mg) was in sausage samples while the lowest (0.041 n mole/mg) was in frozen beef. Concerning thiobarbeturic acid value (TBA), sausage also showed the highest level (0.901 mg malonaldhyde /kg of sample) while frozen beef samples showed the lowest (0.7018 mg malonaldhyde /kg of sample).