The objective of the study was to compare the effect of sex on growth intensity, carcass composition and meat quality parameters of Fleckvieh cattle. Physical meat quality measurements, proximate chemical composition and sensory analysis were performed on longissimus lumborum (LL), triceps brachii (TB) and rectus abdominis (RA) muscles from total 23 bulls and heifers. Bulls gained more rapidly, had higher killing-out proportion and produced leaner carcasses with higher proportions of meat as well as bones and tendons. Significant differences were found in physical attributes and chemical composition of three muscles especially in colour, instrumental toughness, intramuscular fat and total collagen content. LL muscle assessed by a sensory panel was evaluated as the most favourable for tenderness, fibrosity and chewiness, TB for beef odour intensity and beef flavour intensity and RA was scored as the most acceptable for juiciness. With the exception of beef odour intensity, the meat from heifers was assessed by the sensory panel as more favourable for all the remaining sensory characteristics assessed.