The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physicochemical and textural properties of meat from Rararumi Criollo, a Mexican autochthonous bovine breed. After slaughter, Longissimus dorsi and Triceps brachii muscles were separated from carcasses, cut into 2.5 cm slices and treated with HIU, except the control group, which was not sonicated. After treatment, samples were vacuum-sealed and stored at 4^◦C for 0, 3, 6, 9, 12 and 15 d. HIU increased (p < 0.05) the luminosity and yellowness (b*) of meat. Higher b* (p < 0.05) was observed in L. dorsi than in T. brachii muscles. No effect (p > 0.05) of HIU was detected on drip loss, pH, the water holding capacity and the total collagen of meat. The shear force of HIU-treated meat was lower (p < 0.05) than control samples, indicating a tenderizing effect. There were differences between muscles. L. dorsi was more tender (p < 0.05), and it had higher pH and WHC values than T. brachii. Overall, HIU is a potential method for tenderizing Raramuri Criollo cattle meat without negative impacts on other quality characteristics. HIU is an emerging technology that could add value to indigenous breeds and provide a new opportunity for the growing meat market.