ABSTRACT The objective of this study was to investigate the effects of slaughter body weight (SW) on the performance, carcass characteristics, and meat quality of Jersey bulls in feedlots from weaning to slaughter. Eighteen Jersey bulls (125.7±15.9 kg; 5±0.6 months old) were used in the study. The treatments corresponded to three slaughter-weights: L360 – light weight, SW of 360 kg, M390 – medium weight, SW of 390 kg, and H420 – heavy weight, SW of 420 kg (n = 6/treatment); the animals were slaughtered at 368, 392, and 422 kg, respectively. The average daily gain was not influenced by SW. The M390 and H420 groups remained in feedlot, on average, 6 and 51 d longer, respectively, to reach a similar SW in relation to the L360 group. The increase in SW did not influence dry matter intake. However, the L360 group exhibited greater dry matter intake relative to body weight compared with the other two groups (29 vs. 26 g/kg). The increase in SW resulted in heavier and longer carcasses, with higher hot carcass yields. However, animals with greater SW had lower fat thickness. In addition, the increase in SW led to greater pistol cut, bone, and muscle weight for the carcasses. Although the meat color of Jersey bulls was darker in the H420 group, the meat was considered softer and more palatable by the consumer panel compared with the meat from the L360 group. The L360 group exhibited less fluid loss during thawing and cooking. Shear force measured by Warner Blatzer Shear was lower for H420. Animals slaughtered in the L390 group had an intermediate carcass weight, similar carcass yield, better cover fat and meat quality (color and shear) than animals slaughtered in the H420. Combining these factors with a shorter feedlot time compared with that of heavier animals, the SW of feedlot Jersey bulls is recommended at 390 kg.