Physical characteristics of meat texture were measured on the M. longissimus dorsi of 103 entire yearling bulls in terms of the effect of slaughter weight (300 or 550 kg), breed type (double muscle, fast growth, dual purpose and unimproved) and ageing time (1, 7 and 21 days). Live weight, breed and ageing effects were statistically significant for all the Warner-Bratzler variables measured on cooked meat. For compression values (raw meat), live weight had a significant effect at higher compression rates, which were higher in the heaviest animals, and ageing had a significant effect at lower compression rates, which were progressively lower as ageing time increased. Breed effect was significantly different for all compression values. At the highest rates of compression, unimproved and dual purpose breed types had the highest values. At 20% compression, double muscled animals had the lowest values, but only at one day of ageing. The differences between breed types tended to decrease or disappear with longer periods of ageing.