The slaughter and carcass features of four breeds named Limousin (LI), Charolais (CH), Angus (AN), and Hereford (HE) were examined. Nine calves from each breed were slaughtered at an average age of 18.5 months. The animals were weighed before slaughter, and the slaughter weights as well as some body measurements of the animals were recorded. The dismemberment of the carcasses was performed after a resting period of 24 h at + 4 °C. The slaughter weights were 581.89, 590.72, 577.67, and 610.89 kg, respectively. Chilled carcass weights were 348.26, 346.91, 327.60, and 338.10 kg, respectively, with no significant differences among breeds. Dressing percentages were 59.89, 58.75, 56.71, and 55.33%, and the valuable meat ratios were 27.89, 27.66, 24.45, and 24.32%, respectively. Carcass bone ratios were 13.89, 14.17, 14.64, and 14.61%, respectively. The longissimus muscle areas (LMA) were 97.46, 102.29, 81.05, and 83.93 cm2, and the subcutaneous fat thickness was 0.38, 0.43, 1.00, and 1.32 cm, respectively. Significant differences were observed among breeds in terms of these characteristics. Carcass weight was highest in LI, and LI and CH breeds had higher carcass yields than the other two breeds. Although HE had the highest slaughter weight, it showed the lowest carcass yield. Whilst more meat was obtained from LI and CH, the highest fat and bone ratios were determined in HE and AN.