The aim of the study was to evaluate the quality (pH, water activity, color parameters, biogenic amines, microbiological analysis) of spontaneously fermented beef produced without the addition of nitrite. The effect of six month storage was also evaluated. After the end of production, the product was characterized by an average pH of 5.43 and a low water activity (0.813). The research performed showed no significant changes in pH, water activity, color and microbiological characteristics after six months of fermented beef storage. Total concentration of biogenic amines in fermented beef produced according to traditional recipe used in Middle East was in the range of 52.05 – 54.06 mg kg-1 product. Examined products contained two biogenic amines, namely spermidine and spermine. Spermine was found to be the dominant amine in examined fermented beef.