The objective of this contribution was to compare the quality and sensorial evaluation in two categories: cows (n=26) and bulls (n-16) of the Slovak Pied breed. We found highly significant differences between the categories in the basic characteristics of animals. The greatest differences were noticed in age, weight of carcass and live weight before slaughter. Approximately equal qualitative parameters were noticed in both categories when meat quality was studied. We noticed significant results in the parameter intramuscular fat in favour of the category of bulls, and in pH48 and colour richness (a) in favour of the category of cows. The rest of results was variable, although more favourable parameters of meat quality were noticed for the category of bulls. More favourable results were also in sensorial evaluation of meat in favour of the category of bulls.