The aim of the present study was to compare the differences in chemical and sensory characteristics of m. longissimus lumborum from bulls of Aberdeen Angus, Gascon, Holstein and Czech Fleckvieh breeds slaughtered at the average weight of 657 kg and the average age of 17 months. The highest dry matter and intramuscular fat contents were observed in Aberdeen Angus bulls while the lowest amount was found in the meat from Gascon and Czech Fleckvieh bulls. The highest scores of sensory characteristics except for odour intensity received Aberdeen Angus bulls. The meat from Gasconne animals was scored as second best especially for tenderness, chewingness and overall acceptance.