The aim of the study was to determine the quality of carcasses, technological and consumption suitability of raw slaughter material in relation to crossbred fatteners of selected breeds of pigs with known genotype at the MYOG locus. The experiment used 90 crossbred fattening pigs of the breeds Polish Large White (PLW), Polish Landrace (PL), Duroc, Pietrain, with known genotype at the MYOG locus. The polymorphism of the MYOG gene was determined by the PCR-RLFP method, using the restriction enzyme MspI. Relationships between individual MYOG genotypes and carcass lean and fat content, as well as physical characteristics and chemical composition of loin and ham were determined. It was found that fatteners with the AA genotype had the highest loin eye height and the highest weight of whole ham and ham without skin. It was also noted that the loins and hams of fatteners with the AA genotype contained the highest amount of free water. In contrast, loins with significantly higher fat content compared to the other genotypes were obtained from fattening pigs with genotype BB, while at the same time proving to be the most caloric.