This study was carried out to investigate the effects of freezing temperature on quality of vacuum packaging freezed beef. In case of thaw drip loss, the freezing of -3$^{circ}C$ and -20$^{circ}C$ were 5.23% and 5.17% to 60 days respectively, were increased significantly during freezing. The cooking loss of water bath and pan were increased significantly during freezing than the beginning of freezing, but were no different between -3$^{circ}C$ and -20$^{circ}C$. The salt soluble protein extractability was decreased during freezing, the -20$^{circ}C$ freezing was higher than -3$^{circ}C$freezing. The water soluble protein extractability was increased during freezing higher than during freezing. The myoglobin denatured percentage of the -3$^{circ}C$ freezing was higher than -20$^{circ}C$ freezing, the 15 days storage of -3$^{circ}C$ freezing was highest to 96%. The shear force value was not change during freezing, the myofibrillar fragmentation index during freezing was higher than the beginning of freezing, but was not change during freezing. The pH was decreased to freezing 45 days, after that increased.