The aim of this study was to evaluate the technological quality and colour of the meat of Czech Fleckvieh bulls. A total of 136 bulls were included in the experiment. Selected indicators of technological quality (water-holding capacity, pH value, area of Musculus longissimus thoracis (MLT) and muscle fibre diameter) and meat colour characteristics were evaluated according to age at slaughter, carcass weight and average daily gain. The area of MLT, muscle fibre diameter, pigment content and redness increased significantly (p < 0.01) depending on age at slaughter, carcass weight and average daily gain. The pH48 decreased significantly (p < 0.01) depending on age at slaughter and carcass weight. Water-holding capacity, lightness L* and yellowness b* were not influenced by the given factors.