Raramuri Criollo (RC) cattle from Mexico have special genetic and resilience characteristics which have positioned them as an important alternative for future meat production under arid conditions. Despite the remarkable hardiness of RC cattle, their meat has been anecdotally catalogued as lean, tough and unattractive for consumption. However, abundant information about RC meat quality has not been documented to date. This study evaluated technological characteristics and tenderness of Longissimus lumborum muscle from Raramuri Criollo cattle compared to a commercial Hereford & times; Angus (H & times; A) crossbreed during dry ageing. pH, water-holding capacity (WHC), Warner-Bratzler shear force (SF), and instrumental colour were analyzed at 0, 15 and 30 d of ageing. pH values remained within the normal physiological range (5.4-5.5) for high-quality beef in both genetic groups. WHC showed significant differences among days of ageing, but not by racial group (p > 0.05). Additionally, RC beef demonstrated higher chromatic stability than H & times; A meat during ageing. Meat from H & times; A animals exhibited faster early tenderization, while RC beef showed a more gradual and sustained reduction in SF, with RC reaching lower SF than meat from crossbred animals by d 30 of ageing. From day 0 to day 15 SF decreased by 9.48 N and 12.16 N for RC and H & times; A meat, respectively, while from day 16 to day 30 the SF showed decreases of 4.73 and 2.11 N for RC and H & times; A meat respectively. In conclusion, RC meat is as tender as H & times; A after 30 d ageing without deterioration in its technological properties. These findings highlight the potential of RC to produce competitive tender meat, supporting valorisation of indigenous cattle genetic resources as a viable strategy for sustainable beef production in arid environments.