[Objective] This study aimed to improve the quality of Yanbian yellow beef during storage. [Methods] Yanbian yellow cattle eye meat and buttocks were used as experimental materials. Low frequency and high intensity (power 360 W, frequency 40 kHz) ultrasound technology was used to treat beef, and the effects of different ultrasound treatment time (0, 40, 60, 80 min) on the physical and chemical properties of beef during 10 days of storage were investigated. [Results] Extending ultrasonication treatment time significantly decreased the shear stress and redness value of beef (P＜0.05). Moreover, the analysis of myofibrils in beef after ultrasonic treatment showed that the microfibril fragmentation index increased significantly with the extension of ultrasonic time (P＜0.05). [Conclusion] Ultrasonic treatment for 80 min resulted in the lowest shear stress, the highest MFI and the best tenderness.