Cooking loss, heat shrinkage rate, color, shear force, and texture of yak meat were measured, which were heated by water and steam at 10, 20, 30, 40, 50, 60 min, respectively, and the correlation of heat time and quality were analyzed. The results showed that cooking loss of yak meat significantly increased with the extension of heat time (P＜0.05), and the increased rate of cooking loss heated by water 21.21% higher than by steam. The heat shrinkage rate of yak meat by water bigger than by steam after being heated from 10 min to 40 min, and the heat shrinkage rate of heated by steam was bigger than by water after heated from 40 min to 60 min. The L^* value and a^* value decreased 4.82% and 13.63% of yak meat heated by water 10 min to 60 min, respectively. And the L^* value increased 3.84% of yak meat heated by steam 10 min to 60 min; the a^* value decreased at first then increased later. The shear force of yak meat heated by steam larger than heated by water, and the shear force of yak meat which heated by steam and water 40 min is (7.79±0.16) kg and (4.96±0.79) kg.The hardness of yak meat heated by water and steam increases significantly with the extension of heat time (P<0.05), the cohesiveness and springiness were fluctuating, gumminess and chewiness had the tendency of decrease. Correlation showed that the time of heated by water have strong correlation with L^* value, hardness, springiness and gumminess, and the time of heated by steam have strong correlation with cooking loss, heat shrinkage rate, a^* value, shear force, cohesiveness and chewiness. In summary, the yak meat which heated by water and steam 40min will have better quality, the yak meat heated by water will have larger cooking loss and better texture, and the yak meat heated by steam will have small cooking loss and worse texture.