A qualitative and quantitative method for the determination of zeranol in meat and liver is described. The analysis procedure includes methanol extraction, enzymatic hydrolysis of possibly existing conjugates, and liquid-liquid partition, followed by two-dimensional thin layer chromatography. Zeranol is selectively made visible as a red-violet spot with Fast Blue B salt. The detection limit in meat is found to be 10 ppb. For the quantitative determination zeranol is eluted from the TLC plates and reacted with Fast Blue B salt. A quantitative determination can be performed with a concentration of 0.4 ppm. The application of this method demonstrated the presence of zeranol in 2 out of 18 commercially obtained samples.