The aim of this study was to compare the effects of different thawing methods including; refrigerated at4℃ for 6 hr, soaked in 15℃ water for 40 min, exposed to room temperature (25℃) for 4 hr, and microwaved(600 W) for 2 min on the water-soluble nutritional component and meat quality trait of Hanwoo beef. Thethawing beef by the refrigerated method resulted in significantly lower cooking loss, drip loss and loss ofwater-soluble vitamin B group, whereas the water-soaked method had higher loss of vitamin B group(p<0.05). Furthermore, total aerobic counts and coliforms were significantly lower in the meat samples thawedby the refrigerated method than that in the samples thawed by the other methods when stored for 6 daysat 4℃. However, the thiobarbituric acid reactive substance (TBARS) content was found significantly (p<0.05)higher in the microwaved method than that in the other thawing methods. Based on the results obtained inthe present study, it is concluded that the thawing methods had remarkable impact on the water-solublenutritional components, quality properties and storage stability of meat. Therefore, the present studyrecommends that the thawed meat needs to be consumed and should not be stored for long time due to theacceleration of its quality deterioration.