The objective of the study was to compare the quality traits of retail cuts obtained from 20 halfcarcasses of young slaughter cattle of a Black-And-White breed. The pH, colour, and marbling were determined in muscles of 28 retail cuts. As for very many retail cuts studied, no significant differences were stated in the acidity, marbling, and colour brightness of their meat. However, the sirloin and neck roll meat was stated to be the most bright colour. The lowest pH value was stated in sirloin, m. triceps brachii and m. supraspinatus, and the highest pH value: in m. longissimus dorsi of roll II, in roast of neck I and in flank muscles.