The aim of this study was to determine the effect of sex on meat quality, chemical composition, and fatty acid (FA) profile of the longissimus dorsi muscle (LD) in DanBred crossbreds. The experiment was performed on a total of 201 598 DanBred hybrid pigs. A total of four groups were analyzed: 42 178 gilts, 47 515 entire males, 87 045 surgically castrated males, and 47 515 immunologically castrated (IM) males. Fattening began at a body weight of 31 kg. The animals were housed in groups and fed a complete diet in a four-phase system. The fattened pigs were slaughtered after 94 days of fattening. Lean meat content, fat thickness, and thickness of the longissimus lumborum muscle were measured on the right warm side of the carcass. After cooling, 12 muscle samples were collected from each group between the 3rd and 4th lumbar vertebrae. pH24 values, color parameters, chemical composition, and fatty acid profile were measured. Lean meat content in the carcass was highest in entire males (59.61%) and gilts (60.13%), and lowest in castrated (IM) males (58.41%). Gender significantly influenced meat color saturation. Crude fat content was significantly lower in entire males and gilts than in castrated fatteners. Entire males had significantly lower saturated fatty acid (SFA) content and higher polyunsaturated fatty acid (PUFA) content. Gender had no effect on the chemical composition of  longissimus dorsi muscle, except for dry matter content, crude fat content, and acidity. Further studies with larger sample sizes are needed to confirm or refute the current findings.