Changes in texture, structural elements and functional properties of ST (m.semitendinosus) of pure breed BW cattle and their crosses with Charolaise (Cha), Marchigiana (Mar), Piemontese (Pie) and Chianina (Chi) beef cattle subjected to massaging were followed. Of all the groups of animals tested, the most delicate histological structure (the lowest fibre cross-section area, the thinnest perimysium and the highest amount of intramuscular fat), the lowest values of hardness, chewiness, rheological properties and thermal drip and the highest pH were found in ST of BW×Cha and BW which, at the same time, showed the highest value of sensory analyses parameters. The highest values of those parameters were typical of ST of crosses between pure breed BW cattle and an Italian cattle races (Ma, Pie, Chi). Higher values of structural elements, textural parameters, rheological properties and thermal drip loss as well as the lowest pH and the worse sensory analyses showed CB×Chi compared to the other groups of cattle. As demonstrated by data obtained, ST of BW and BW×Cha were the most susceptible to mechanical tenderization. The higher changes in structure, texture and thermal drip losses as well as sensory properties during massaging were recorded in both, BW and BW×Cha groups of cattle. A lower susceptibility to massaging, especially visible in BW×Chi cattle, was caused by cross-breeding between BW pure breed and Italian races.