Present experiment studied the effect of crossbreeding (Avileña-Negra Ibérica breed or crossing by Charolais) and animal’ sex on pH and meat colour as well as its sensory characteristic, measured by both a trained and consumers panels. Colour was slightly affected by considered effects and crossbreeding effect was more important than sex, being meat from pure animals less light than meat from crossbreeding. Ageing increased meat juiciness and tenderness and odour and flavour intensities. Consumer’s gender did not affect sensory appraisal of meat but consumer’s age did.