A study was conducted to compare the nutritional value of beef and carabeef in terms of proximate composition and fatty acid profile. Loin samples taken from the left 9th_12th rib were collected and subjected to chemical analyses. Moisture, crude protein, and crude fat contents of beef and carabeef did not differ significantly. Carabeef had significantly higher ash content than beef. The principal fatty acids identified in beef and carabeef were palmitic, stearic and oleic. Carabeef had higher oleic acid content (43.80%) than beef (37.25%). The linolenic acid content (0.59%) of beef was significantly higher than that of carabeef (0.25%). The linoleic acid content of beef and carabeef did not differ significantly. The ratio of linoleic acid (CI8:2) to linolenic acid (CI8:3) of beef (3.01:1) was significantly lower than that of carabeef (7.60:1). The saturated fatty acid content in carabeef did not differ from that of beef. The unsaturated fatty acid in carabeef was significantly higher than in beef. The iodine number of beef and carabeef fat did not differ significantly. The iodine numbers indicated that fats from beef and carabeef had more monounsaturated and saturated than polyunsaturated fatty acids. Results imply that beef and carabeef fatty acid profile were not entirely different. The study showed that carabeef is as good as beef in terms of proximate and fatty acid composition.