The aim of the study was to analyzed the basic chemical composition and marbling of meat (m. longissimus dorsi) from 174 young crossbreed bulls (beef bulls x Black-and-White cows), slaughtered at body weights of ca. 550 kg. The experiment was performed on the progeny (8 to 12 young bulls) of Limousine, Charolaise, Piemontese, Aberdeen Angus, Red Angus, Hereford, Salers and Simental bulls. It was found that meat from young bulls by sires of various beef breeds differed significantly in the contents of the chemical components analyzed. The meat from young bulls by Piemontese and Salers sires contained the most protein, whereas the meat from young bulls by Aberdeen Angus and Red Angus ones– – the most dry matter. The meat from young bulls by Aberdeen Angus bulls was also characterized by the highest fat content and marbling. A relatively high variability concerning the fat content of meat from the young experimental bulls suggests that mating Black-and-White cows with bulls of the same beef breed may result in producing crossbreeds with different concentrations of this component.

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