Tenderness is one of the main characteristics in the producer and consumer market. Identifying and selecting beef cattle that have genetic propensity for quality meat production is necessary for zebu animals. The aim of this study has been to evaluate the qualitative aspects of meat in Longissimus thoracis muscle of 2 selected contrasting groups of 718 Nellore animals finished in feedlot and from herds that are part of breeding programs. Samples were collected between the 12th and 13th ribs to perform the physical-chemical analysis of shear force (SF), rib eye area (REA), backfat thickness (BFT), visual scale of marbling scores (marbling) and cooking losses (Cl). The contrasting groups were selected by SF: animals with tender meat (n = 15) and animals with tough meat (n = 15). Statistical analyzes were performed using the GLM procedure, CORR and the averages were compared using the Tukey test. The values found in the groups of animals with tender meat and animals with tough meat were, respectively to SF (3.8 ± 1.17 and 6.8 ± 1.4 kg), REA (74.8 ± 8.52 and 62.6 ± 6.55 cm²) and Cl (24.2 ± 3.02 and 28.8 ± 3.81%), showed significant differences (P < 0.01). REA has a good relationship with the amount of this muscle in the carcass and thus contributes to the prediction of meat cuts and product yield. Meat with SF values below 5.5 kg may be considered potentially tender. The difference to REA between previously selected groups for meat tenderness establishes the possibility of obtaining Nellore more efficiently in production, coupled with achieving superior products. Samples of tough group showed higher values for Cl, impairing the tenderness. The BFT values (3.4 ± 1.11 and 3.6 ± 0.73 mm) and marbling (2.5 ± 0.24 and 2.5 ± 0.36) for groups of tender and tough meat respectively showed no significant difference (P > 0.05). Therefore, in animals of Nellore breed for production the ability to produce meat observed through REA, BFT and marbling, has to be satisfactory. However, the wide variation in SF of the animals selected in breeding programs, sorts the final product with lower added value on meat quality characteristics.