The experimental material comprised three groups of calf-bulls derived from crossbred dams, having 50% Black-and-White and 50% Red Angus genotype, and sires of the three beef breeds: Limousin, Red Angus, and Salers. After slaughter, the carcasses were evaluated for lean and fat content according to the EUROP carcass grading system. Hot carcasses were weighted and measured. The right halves were dissected for retail cuts. The carcasses were mostly assigned to the leanness grade U and fat grade 2. The bulls of all the studied genotype groups were of similar slaughter performance and the differences found were small and, in most cases, non-significant.

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