The objective of this article was to describe the electrostimulation of beef carcasses and its effects on meat physical and organoleptic attributes. Although the electrostimulation is a globally widespread method leading to an increase of beef tenderness, it has been sparsely used in the domestic meat industry. The main principles and procedures of beef carcasses electrostimulation are described. It is clear from this literature review that the application of this method has the potential to improve beef quality and it may represent a promising opportunity for the local meat industry.