The aim of the study was to evaluate carcass slaughter value of pure-bred and cross-bred beef bull calves. The experiment was carried out on Charolaise (CHL) bull calves and cross-bred bull calves dammed by Hereford and Simmental cows and sired by Charolaise bulls. After slaughter, the carcasses were evaluated according to the EUROP system for lean content and fattiness. Hot carcasses were weighed and measured. Right halves of the carcasses were dissected. The carcasses were mostly classified as E or U for leanness and 1st or 2nd class of fattiness. The best results for most parameters were achieved be SIM x CHL crossbreds, which had the highest body and carcass weights and, consequently, the largest carcass sizes and weights of most cuts, particularly the very valuable round. The crossbreds have also achieved the highest slaughter yields.

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