The current study was conducted to assess the quality of Sudanese cattle meat, therfore 500 imported Sudanese bulls slaughtered in Abu simble city abattoirs were selected and divided into 2 groups; Group (I) 250 Sudanese bulls aged 2-5.5 years were fed for a month before slaughter and Group (II) 250 fattening Sudanese bulls aged 2 to 2.5 years were fattened for 6 months before slaughter. Longissimus dorsi muscle samples were subjected to sensory evaluation and chemical analysis (Proximate analysis, Cholesterol, Hydroxyproline and content of some essential elements content). Results cleared that Sudanese bulls of the second group (II) were significantly (p < 0.05) superior to bulls of the first group (I). Sudanese cattle meat type Baggara Nyalawi and Baggara Rizzaki were found significantly (p < 0.05) superior to Baggara Messiri, Kenana and Butana breeds. In addition, meat of younger age and higher weight bulls was more tender than that of older age and lighter weight ones in order. Sensory evaluation revealed that sudanese cattle meat of good sensory characters including color, taste, odour and overall acceptability for consumers. Sudanese cattle meat considered ideal for consumers as it is a good source for animal protein and essential elements with low fat and cholesterol content. In conclusion, Sudanese cattle meat can play an important role in filling red meat gap in Egypt so it is recommended to expand importing of Sudanese cattle especially for fattening purpose during the upcoming years.