The main of this review was to analyze genetic selection and genetic improvement as determinants of the quality and productivity of beef. Information was obtained from genetic selection methods for quality and productivity traits of beef as well as its heritabilities. Exclusion criteria and keywords were used on websites such as Google Scholar, Science Direct and Scielo. The studies used in this review applied traditional and genomic methods on both Bos taurus and Bos indicus species. The main evaluated trait for productivity was weaning weight, and for quality were marbling and color. The traditional selection method reported the highest heritabilities in all cases except for weaning weight which was highest using genomic selection. Concluding, high heritability traits like most acids, texture, weight and carcass weight should be used in future traditional genetic programs. Regarding characteristics with low heritability, the best option will be to be included in programs using genotypes. Finally, traits like weaning weight, adult weight, quality, marbling and color were estimated for most studies which shows the importance of including these traits in the building and assessment selection and genetic improvement programs for beef cattle.