The material investigated included 14 young Hereford bulls and 11 young Limousine bulls fed on maize or grass silages as the basic feeds contained in rations of feeding. As soon as the fattening was accomplished (420 ± 7 days), the bulls were slaughtered in a meat plant. 24 h post-mortem, samples of two muscles, i.e. m. longissimus – LD and m. semitendinosus – ST, were taken from the right half carcasses and their pH value and meat texture were analysed. It was stated that the Limousine bulls had a higher pre-slaughter weight and a higher dressing yield, and their carcasses, as well as the carcasses of young bulls fed on maize silages were classified under the higher classes of musculature and fatness according to the EUROP system. Furthermore, it was stated that the meat of these young bulls had higher pH48 owing to the fact that a DFD meat occurred in them more often (with higher frequency). During the investigations performed, it was also reported that both the breed and the feed diet applied had the significant effect on parameters of the meat texture. The meat from the Limousine bulls (the muscles LD and ST) had a lower springiness and a higher toughness, gumminess, chewiness, and shear force (the muscle LD). Within the feed groups, it was stated that the samples of ST muscle in meat from the bulls fed on maize silages showed a lower mean value of shear force and a higher toughness and gumminess whereas the samples of LD muscles in meat of the same young bulls had a higher springiness.