Tenderness and marbling are polygenic characteristics that are important parameters of meat quality. In this study, we analyzed the genetic predisposition for both parameters in Beefmaster cattle. Tenderness was determined by the presence of calpastatin enzyme (an inhibitor of the post-mortem softening process of meat) alleles inherited by each animal, marbling was judged by the thyroglobulin gene, which encodes a precursor of the thyroid hormone that is a major regulator of fat metabolism and storage. One hundred forty five blood, semen or follicle samples from Beefmaster cattle were analyzed to generate a gene allele profile associated with tenderness and marbling. Of the animals, 43.4% showed gene predisposition for marbling, gene predisposition for tenderness was observed in 62.1%. The findings are intended to be incorporated into the decision making process of breeding programs to increase the number of animals with superior meat quality. The use of these markers could guide investment in better cattle offspring as complementary indicators of meat quality.