The objective of this study was to determine how hot carcass weights affect temperature decline and pH decline of beef carcasses, as well as, tenderness, juiciness and color of beef steaks. Carcasses were selected based on hot carcass weight. Carcasses were separated into either light, medium or heavy weight groups and temperature and pH decline were measured for 24 hours. There were no differences in pH decline, fat thickness, KPH or marbling score, drip loss, cook loss or WBSF among hot carcass weight classes. Light and medium carcasses weight had smaller longissimus areas compared to heavy carcasses. Light weight carcasses had lower USDA final yield grades compared to heavy carcasses. Color data indicated steaks from heavy carcasses were redder than steaks from light carcasses. Hot carcass weight did not have an influence on overall meat quality attributes of steaks, however, hot carcass weight did have an effect on color.