In the meat of crossbred and purebred gobies of the Aberdeen-Angus breed, the water content, compared with peers of the Black-and-White breed, was lower by 4.16% and 5.57% in the average sample of the longest muscle of the back, and in muscle tissue by 0.33% and 0 .88%. In the average sample of the longissimus dorsi muscle of crossbred and purebred Aberdeen Angus gobies, the fat content was almost 2 times or more higher (by 4.64% and 6.96%). The fat content in the muscle tissue of gobies varied from 0.64% to 1.41% with a significant superiority of animals 1 (by 0.57%) and 2 (by 0.77%) of the experimental groups. There were no significant differences in the protein content in the average sample of the longest back muscle and in the muscle tissue of the experimental gobies, and the difference varied from 0.53% to 1.19% and from 0.14% to 0.44%. The protein usefulness index showed that the meat protein of Aberdeen Angus gobies is reliably the most biologically complete, the indicator was 0.70, and in crossbred gobies and Black-and-White gobies 0.66-0.67, respectively.