This study was carried out during a 4 months period from December 2012 to March 2013. A total of 140 fresh and frozen ground beef samples were purchased from local butchers and supermarkets in Alexandria. Each of the ground beef sample was analyzed for its microbiological quality (total plate count, total coliform count and E. coli count). Regarding the type of meat, and according to their APC, fresh meat proved to be unsatisfactory in a higher percentage than fresh meat. However according to the TCC parameter, frozen meat samples were a little higher than the fresh meat samples, but in E. coli parameter the frozen meat percentage much higher than fresh meat.