The objective of the study was to evaluate the breed differences in the sensory characteristics of beef. The evaluation was performed by a trained ten-member sensory panel. The panelists evaluated odour, taste, texture and juiciness of meat samples. Theculinary quality of beef from purebred Charolais (C) and Gasconne bulls was higher compared to Czech Fleckvieh (CF) and C x CF bulls. The group of three-breed crosses sired by Piemontese bulls received higher texture scores than CF and C x CF bulls. Aberdeen Angus had higher overall scores in comparison with the other purebred beef breeds – C, Hereford and Simmental.