Proportions of culinary and primary cut elements were analysed in carcasses of Black-and-White x Limouisne bull calves classified to the. following classes in the EUROP system: meatiness classes – U (6 carcasses), R (14 carcasses), and O (7 carcasses) as well as fatness classes – 1 (6 carcasses), 2 (14 carcasses), and 3 (7 carcasses). It was found that carcasses belonging to the U class were characterised by significantly higher proportion of róastbeef, topside, silverside, eyeround and thick flank than carcasses belonging to classes R and O which were characterised by the higher proportion of IV class meat and bones. In carcasses of bull calves belonging to fatness class 1, as compared to these of classes 2 and 3, a tendency was observed for higher proportion of elements with higher commercial value (roastbeef, topside, silverside, rump, thick flank), I class meat and bones as well as for lower proportion of elements with high fat content (brisket and flank), II class meat and fat.