The study aimed to evaluate the effect of different methods of heat treatment on the chemical composition, technological and organoleptic properties of three different beef muscles. A total of six Fleckvieh bulls fattened in the experimental stable of the Institute of Animal Science, Prague were used in the study. Samples of the m. longissimus lumborum, m. biceps femoris, and m. semitendinosus muscles were taken from the carcasses 48 hours after slaughter. The samples were heat treated by three different methods – grilling, roasting and cooking to the same final temperature of 75 oC in the core of the samples. The results show that the heat treatment method can significantly affect meat’s organoleptic properties, especially in the case of muscles with worse textural parameters. Using a suitable heat treatment method, it is thus possible to improve the sensory properties of meat without significantly affecting its physico-chemical parameters.