A study was commissioned in South Africa during which 15 cuts from beef carcasses of three age groups and six fatness classes were analysed for total nitrogen as well as complete amino acid profiles. The study conducted on the complete nutrient composition of South African beef analysed the full amino-acid profile (HPLC) of specific cuts, as well as determined total nitrogen content to calculate proximate protein composition via the Dumas method. As age of the animal, the fatness of the animal and a particular cut may have an effect; it was decided to include all these variables in the study.