In the study, the effect of sex, slaughter age and length of aging on some chemical, physical and sensory properties of meat were examined. It was stated, that degree of fattiness of carcass (SEUROP evaluation) is pertinent to level of intramuscular fatin MLLT. The meat of heifers and older animals contained more intramuscular fat than meat of bulls and younger animals. The meat of older heifers slaughtered at 18 months of age after 11 days of aging obtained the most favourable sensory evaluation. Themeat of bulls slaughtered at 14 months of age after 4 days of aging obtained the lowest obtained scores for tenderness, texture and flavour, and the meat of bulls after 11 days of aging obtained the lowest score for juiciness and for total score of meat.The shear force depended on sensory evaluation of tenderness, juiciness, texture and on total score of meat.