Customer expectations of young beef regarding its color and grease tend to be light red and not too greasy. The aim of this study is to determine the initial and final masses of the test calf, the class and fat content of the carcase, the proportion of bone, muscle and fat in the carcase, the color and pH of the meat. The study was conducted on a total sample of 12 Charolais bulls, of which four were male and eight were female. The beefs come from a breeding farm where they were born (OPG Gršić, Žakanje). The calves were reared on equal terms in a herd in which they were kept with their mothers (cow-calf system) until weaning (≈ seven months). In the average age of 190 to 210 days, beefs are grouped by sex in two groups and included in fattening. During fattening, the beefs are fed the same fully mixed meal (TMR). From each experimental group, fattening animals (one male and female) were slaughtered at 13.5 months of age. After slaughtering and weighing, a ribbed clip was removed between 9-11. ribs used for dissection. After processing the rib section, a sample of m. longissimus dorsi was removed to measure its surface area and to determine meat quality indicators. Based on the results obtained, it can be concluded that it is evident that gender and nutrition affect the meat quality of young beef. We can also conclude that the heifers have lower daily growth rates than young bulls and a higher carcass fat, despite the fact that all animals were approximately equally old, at the same time included in fattening and fattening under equal conditions. We must also not forget the color of the meat, which is satisfactory, but lighter with the heifer. As noted earlier, the heifer carcass was significantly fatty but this need not be taken as a disadvantage but as a positive fact, if we know that the intermuscular fat gives the meat its softness and flavor during thermal (culinary) preparation.