ABSTRACT Evaluation of microbial quality and hygienic status of beef was conducted in Bahir Dar City, Northwest Ethiopia. For this purpose a total of 76 samples (27samples from abattoir) and (49samples from backyard slaughter )were collected for microbiological analysis and visual observations were made. Of the total samples collected from abattoir (15 were from beef, 6 from workers’ hand swab and 6 from slaughtering equipment swab) (25 beef samples, 12 worker- hand swab and 12 slaughtering equipment swabs) Samples were collected using standard procedure and analyzed for microbiological analysis. The mean values for SPC, TCC and S. aureus in backyard slaughter were highest from beef samples with 6.36, 4.88, and 4.36 Colony forming unit per gram (CFU/g), respectively. Salmonella contamination was 32.8%on beef samples. The lowest SPC (4.16 CFU/cm)2were on backyard hand. There was low contamination of salmonella contrast to other microbes. In abattoir the highest mean values for SPC, TCC. and S. aureus were in beef samples which were 4.0, 2.33, and 3.46 CFU/g, respectively and there was 13.3% salmonella contamination on beef sample. The lowest SPC mean values (2.33 CFU/cm)2 were observed in abattoir equipment being 3.5 CFU/cm2. The lowest mean values for TCC and S. aureus were observed on beef sample and on equipment 2.83 CFU/cm2, respectively. There were higher mean values for SPC, TCC and S. aureus in backyard slaughter compared to in the abattoir slaughter. Results revealed that practices for personal and environmental hygiene were not adhered. Microbial contamination in beef from abattoir and backyard slaughter to retail meat outlets indicated low hygienic standards on meat produced in the area. Policies, regulations and procedures for hygienic slaughtering practices and handling of meat along the meat production chain should be adhered and enforced by relevant agencies/authorities in order to ensure that the meat produced is wholesome and safe for human consumption. Keywords; Abattoir, Bahir Dar, Backyard slaughter, microbial quality