Meat quality was assessed in 3 groups of young F₁ hybrids after Black-and-White cows with 12.5-50 % of Holstein-Fresian blood, and after beef bull varieties: Belgian Blue (BW x BB), 25 animals; Charolaise (BW x Ch), 9 animals; and Angus (BW x A), 8 animals, and compared to meat quality in Black-and-White bulls (BW) of the same age, 9 animals. Fattening lasted from the 6th till the 20th month of life. Bulls of semi-intensive group feeding received the rations composed of maize silage, given ad libitum, 1 kg ofmeadow hay and 1-2 kg concentrate, ensuring daily gains ofabout 800 g. Meat quality was assessed in samples collected from the M. longissimus dorsi (LD) and M. semitendinosus (SM). Physico-chemical and sensoric parameters were determined as was the chemical composition of the meat. It was found that meat quality was affected by the bull genotype, and in some cases also by the type of muscles from which the samples were collected. Overall analysis of meat quality does not allow an unequivocal statement to be made on which group of animals gave meat most suitable for cooking. Nevertheless, sensoric evaluation favoured meat of the crossbreeds of Black-and-White and Belgian Blue.