The aim of the study was to compare the quality of beef in three separate types of muscles – musculus longissimus thoracis, musculus infraspinatus, and musculus longissimus lumborum – obtained from the carcasses of bulls of a local breed of Polish Red and of two lines of Limousin maintained by an extensive production system using year-round pasture and bale grazing. Studies of the lumbar longissimus muscle showed that the Limousin breed (LM FR) was characterised by a higher protein content and the lowest intramuscular fat content. The carnosine content showed significant differences between the types of muscles and breeds; however, the anserine content showed minimal differences. The research showed separate characteristics in terms of the meat composition parameters of Limousin and Polish Red bulls. The beef of the Limousin breed had favourable nutritional value, higher protein content, and reduced fat content, potentially contributing to increased tenderness. The beef of local-breed cattle – although, in every respect, not equal to specialised meat breeds – showed features suitable for the production of meat with unique nutritional value, including a favourable essential fatty acid profile, especially with a higher conjugated linoleic acid (CLA) content.