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The purpose of this study was to determine the effect of slaughter age on chemical and physical characteristics of beef of Bali cattle reared extensively in Bima District, West Nusa Tenggara. The treatment in this study was the difference in slaughter age, namely P1 = 1.5-2 years of slaughter age; P2 = slaughter age 2.1-2.5 years and P3 = slaughter age 2.51-3 years. The design used was completely randomized design with 3 treatments and 3 replications. The data obtained were analyzed using analysis of variance (ANOVA) and continued with Duncan's New Multiple Range Test. The results showed that slaughter age had a significant effect (P <0.05) on protein content and water binding capacity of Bali beef, while its effect on water, fat and ash contents, cooking losses, tenderness, pH, was not significantly different (P>0.05). Male Bali cattle slaughtered at the age of 2.1-2.5 years could provide better meat quality compared with other slaughter ages. They also could produce meat with protein content 18,16%, high water binding capacity (21.09%), low cooking losses (42.12%), tenderness (1.51 kg/cm² ), and had normal meat pH value (5.6). It could be concluded that Protein content of Bali beef reduced as the age of slaughter increased; slaughter age influenced physical characteristics of Bali beef, the age of slaughter increased the water holding capacity of Bali beef [ABSTRACT FROM AUTHOR]