The objective of the work was to evaluate the effect of slaughter season of calves (spring, summer, and autumn) and ageing time (during 7 days post mortem) on veal quality. The research material was made by random samples of m. longissimus lumborum (MLL) from 58 carcasses of calves slaughtered in spring (n=20), summer (n=20), and autumn (n=18 ) season. The slaughter quality of carcass, the chemical composition, and physicochemical properties of meat during 7 days post mortem were determined. The differences for hot and cold carcass weight and dressing percentage in the compared seasons were observed. The influence (p≤0.01) of ageing time on all traits of MLL was observed. The slaughter season of calves also influenced meat quality, with the exception of electrical conductivity, drip and cooking loss. Interactions of the assessed factors for meat pH and its colour (yellowness) as well as for the TBARS value and cooking loss were confirmed. The best physicochemical traits showed meat from summer season (the highest content of protein, and the lowest of intramuscular fat (p<0.05), the lowest TBARS value as well as shear force and work values). The certain improvement of water holding capacity, and tenderness at 7 days post mortem in comparison with 48 h was observed for meat from all seasons.