The objective ofthis study was to evaluate carcass traits and meat quality of Tabapuãand Bonsmara purebred steers, and crossbred ½ Bonsmara + ½ Nelloreand ½ Bonsmara + ¼ Red Angus + ¼ Nellore steers. Five animalswere used in each genetic group. The average age and weight at the beginningof the experiment were 22 months and 394±21 kg. All animals received thesame diet, which was composed of sugar cane silage and a commercial ration,in a ratio of 55 and 45% (dry matter basis), respectively, with 14.99 crudeprotein and 59.84% total digestible nutrients. There were no differences betweenthe genetic groups for cold carcass weight or percentages of commercial cuts(forequarter, hindquarter and sidequarter) at slaughter. Bonsmara steers presentedthe greatest ribeye area and percentage of muscle, and the lowest percentageof fat in the carcass. Crossbred ½ Bonsmara + ½ Nellore animals presentedgreater back fat thickness (BFT) than Bonsmara and Tabapuã animals; however,all genetic groups presented BFT greater than the minimum (3 mm) required bythe meat industry. There was no difference in the meat centesimal compositionbetween genetic groups. Meat from Bonsmara, ½ Bonsmara + ½ Nelloreand ½ Bonsmara + ¼ Red Angus + ¼ Nellore presented greater tendernessthan that from Tabapuã steers. The longissimus fat acid profiledid not differ between the genetic groups studied. Meat from Bonsmara and crossbred½ Bonsmara + ½ Nellore and ½ Bonsmara + ¼ Red Angus + ¼Nellore animals presented greater quality than that from Tabapuã steers.
