The invention relates to a method for improving beef quality by gradually cooling beef carcasses. The method includes the steps that the carcasses of killed cattle are pushed into a cooling chamber immediately to be rapidly cooled for 2 hours, wherein the air temperature is minus 11 + / -1 DEG C, and the air flow velocity is 0.5 m / s, cooling is stopped, the air flow velocity is maintained at 0 m / s, the center temperature of the cattle back longissimus is maintained at 12-18 DEG C till ten hours pass after the cattle are killed, and then the beef carcasses are pushed into a conventional cooling chamber to be cooled till 48 hours pass after the cattle are killed; then the beef carcasses are packaged and cooked according to a conventional technology. By means of the method, cold shrinkage can be avoided, beef quality can be improved, the beef shear force value is remarkably lowered compared with conventional cooling, the cooking time is shortened, the MFI value and the sarcomere length are increased, and meanwhile the water-retaining property and color of beef can also be improved in the cooking process.