Textural evaluations were conducted on the longissimus thoracis muscles from carcasses of young Afrikaner, Nguni and Pedi bulls fed intensively and slaughtered at 160, 290, 340 and 390 kg. Carcasses were stimulated electrically (500 V, 12,5 Hz) for 2 min, and chilled for 19 h at 0-5 °C. Ribcut samples (II, 12 and 13th ribcut) were removed 24 h post-slaughter and evaluated by a taste panel for tenderness, juiciness, flavour and residue on an unstructured five-point scale, ranging from least to most acceptable. Shear tests were performed on an Instron apparatus. Percentage cooking loss and free water were measured. The Afrikaner was found to be slightly more tender and flavoursome with less residue than the Nguni (P < 0,10). The Pedi did not differ from the Afrikaner or the Nguni. No breed differences occurred in juiciness, cooking loss, free water or shear force. Mass affected juiciness (P < 0,05), residue (P < 0,01) and free water (P < 0,01). Shear force correlated highly with tenderness (-0,61**) and residue (0,74**). Juiciness correlated negatively with percentage cooking loss (-0,57** though poorly with percentage free water (0,28). Compared with published results of textural evaluation of steer meat, the meat from the young Afrikaner, Nguni and Pedi bulls fell into a superior category.