The objective of the present study was to evaluate the changes in the chemical composition, physical, and technological properties of the meat of young Fleckvieh bulls during ageing process. Three muscles (longissimus lumborum, biceps femoris, semitendinosus) from six animals were evaluated in 2 and 16 days after slaughter. A fragmentation index was determined to measure proteolytic fragmentation of myofibrils related to the meat ageing process. In the all meat cuts studied, there was an increase in lightness, redness and yellowness of the meat during the ageing process, as well as an increase in instrumentally measured meat tenderness. Dry matter, protein and total collagen content increased during the ageing process as a result of moisture loss during the storage. The relationships between the observed physicochemical parameters of the meat were assessed, showing that the fragmentation index and the proportion of soluble collagen had the closest relationship with the instrumentally measured tenderness of the meat. These parameters most significantly describe changes in the textural characteristics of beef.