The cooking losses, shear force values and Texture Profile Analysis (TPA) parameters of psoas major and minor (PM) and semitendinosus (ST) muscles of calves, heifers and cows were evaluated. The muscles were roasted at 170°C in an electric oven to an internal temperature of 78°C after 1, 3, 6, 9 and 12 days of post-mortem ageing at 4°C. After the same time of cold ageing, the muscles were frozen to -18°C and stored at this temperature for 1 month. They were then thawed and analysed after roasting under the same conditions. The thawing losses were also determined. The thawing and cooking losses were the highest in cow muscles and the lowest in calf muscles. Changes in the water retention of muscles during post-mortem ageing were low, the lowest were observed after the first day post-mortem. The shear force values were higher for ST than for PM muscles. During post-mortem ageing of meat, shear force values decreased, faster in PM than in ST muscles. The rate of tenderization of calf muscles was higher than that of heifer muscles, whereas heifer muscles were tenderised faster than cow muscles. Shear force values of frozen/thawed and roasted muscles were higher in comparison with unfrozen ones. The cow muscles and ST muscles had higher values of hardness, springiness, cohesiveness, resilience and chewiness than calf muscles and PM muscles, respectively. There were no significant changes in TPA parameters during post-mortem ageing of the analysed muscles.