ABSTRACTSouth Devon cattle (10 bulls, 10 steers) were slaughtered to determine effects of sex condition and postmortem temperature conditioning on the chemical and sensory properties of restructured beefsteak. Chucks from each left side were boned following a 4 hr delayed chill (DC, 13°C) period, while chucks from right sides were boned following a 48 hr conventional chill (CC. 2°C). Chucks were mechanically tenderized and formulated into restructured steaks. Bulls produced restructured steaks less prone to oxidative rancidity. Restructured steaks from bulls exhibited higher (P<0.01) cooking losses and Kramer Shear values. There were no differences between treatments in tenderness, juiciness, flavor, and connective tissue residue ratings; however, DC restructured steaks had lower (P<0.05) bind values than CC restructured steak