An important factor determining the utilization of beef meat is its culinary quality. Among other things, meat quality depends on the content of fat in a tissue, meat colour, and meat juice holding capability. A too poor quality of beef results, first of all, from improper feeding strategies departing from the genetic potential of animals; the consequence thereof is, most frequently, an excessive fatness of carcasses. The objective of the research study was to determine the relationships between the amount of fat deposed in carcasses and the culinary usefulness of beef meat, as well as to assess the possibilities of improving those qualities based on the analyzed parameters of carcasses. The analysis comprised 124 blackwhite bulls (Cb) and commercial crossbreeds. The rate of carcass fatness was assessed in two groups showing different growth intensity (GW/IW_g/day). It was proved that the higher growth intensity made the layer of cover fat to decrease (by 0.5 cm on average), and, thus, those carcasses could be assigned to the EUROP class with a lower fattening rate (the fattening rate higher by 0.9 % on average). It also helped to reduce the fat deposited in valuable cuts (by 2.8 %). In that regards, the reaction of the commercial crossbreeds was the best. Based on the analysed quality parameters of meat, it was found that the higher GI/IW_g/day did not favour the improvement of meat tenderness. The meat tenderness of animals with a low daily weight gain (G1) was 59.2 N/cm² 1), and the meat of the intensely growing animals (G2): 62.5 N/cm² . The advantageous effect of GI/IW_g/day was reported as regards the content of fat in meat and the parameters determining the meat-juice holding capacity. However, no differences were found as regards the meat colour. Some coefficients were calculated, which represented the correlation between culinary quality parameters of beef and the: 1) cover fat thickness (r = from -0.264* to 0.806**); 2) carcass fatness assessed using the EUROP method (r = from 0.284* to 0.662**); 3) amount of fat in valuable cuts of carcasses (r = from 0.325* to 0.491**). The results obtained show that it is possible to apply carcass fatness-related indicators for the purpose of improving meat quality and to include them into the fattening process.