The effect of stage of maturity (8, 12 and 16 months), level of nutrition (100, 115 and 130% of both energy and protein) and muscle type, on the quality of selected muscles viz. longissimus dorsi (LD), biceps femoris (BF), triceps brachii (TB) andsemi tendinosus (ST) from male buffalo calves was evaluated. The LD muscle gave higher values for pH, acidity and glycogen contents while ST gave higher values for cook release volume (CRV) and Warner Bratzler shear force. The TB muscle had higher expressible juice content (EJC). The 16 month old calves gave significantly higher values for the various parameters as compared to 8 and 12 month ones except EJC and CRV. A significant increase (P 0.05) in pH, EJC and shear force values was observed with increase in level of nutrition. The shear force values which are an indicator of toughness/tenderness increased with the stage of maturity. The 8-12 month old male buffalo calves reared on 130% level of nutrition had the best fresh meat quality (P 0.05) indicated by the various parameters evaluated.