The classification and typing can be used to group carcasses with similar characteristics, accordingto criteria of gender, maturity, weight, finishing and conformation to standardize the quality and meatyields. The aim of this study was to evaluate the effect of gender and maturity on the hot carcassweight, finishing and conformation in bovines slaughtered. During 4 days in January 2011, data of2662 bovine carcass from slaughterhouse located in Sinop, Mato Grosso State, Brazil was analyzedto describe the characteristics of beef carcasses from this region. Females represented 60.86% ofslaughters; castrated and non-castrated were 19.91$ and 19.23%, respectively. Analyzing the dataobserved high maturity of slaughtered animals, independent of gender. Oldest animals presentedincrease of average carcass weight, as well as the deposition of fat in the carcass, the exceptionwere non-castrated male that not showed a direct relationship between maturity and finishing.Results of non-castrated males and females had difference (P<0.05) in conformation according tothe maturity. Therefore, data showed that regardless of gender, the animals had increase of weight,conformation and finishing proportional to the increasing maturity.A classificação e a tipificação é uma ferramenta utilizada para agrupar carcaças comcaracterísticas semelhantes, de acordo com critérios de sexo, maturidade, peso, acabamento econformação, visando uniformizar a qualidade e o rendimento da carne. O objetivo do presentetrabalho foi avaliar o efeito do sexo e maturidade sobre o peso de carcaça quente, acabamento econformação em bovinos abatidos na região de Sinop- MT. Foram coletados dados em um frigoríficolocalizado em Sinop no estado do Mato Grosso, durante 4 dias no mês de janeiro de 2011, cujaanálise permitiu descrever as características das carcaças bovinas nessa região. Foram avaliados2662 carcaças bovinas, onde as fêmeas totalizaram 60,86% dos abates, machos não castrados ecastrados representaram 19,91% e 19,23%, respectivamente. A análise dos dados revelou alto graude maturidade dos animais abatidos, independentes da classe de sexo. Observou-se que houve umaumento das médias de peso da carcaça conforme o avanço da idade, assim como a deposiçãode gordura na carcaça, a exceção foram os machos não castrados, os quais não apresentaramuma relação direta entre a maturidade e o acabamento. Os machos não castrados e as fêmeasapresentaram diferença significativa (P<0,05) na conformação de acordo com a idade de abatee nos machos castrados não existiu essa diferença com a maturidade. Portanto o trabalho mostrouque independente da classe de sexo, os animais obtiveram um aumento do peso, acabamento econformação proporcional ao aumento da maturidade. Effect of sex and maturity on the hot carcass weight, conformationand finish of cattle slaughtered in Sinop, Mato Grosso State, BrazilThe classification and typing can be used to group carcasses with similar characteristics, accordingto criteria of gender, maturity, weight, finishing and conformation to standardize the quality and meatyields. The aim of this study was to evaluate the effect of gender and maturity on the hot carcassweight, finishing and conformation in bovines slaughtered. During 4 days in January 2011, data of2662 bovine carcass from slaughterhouse located in Sinop, Mato Grosso State, Brazil was analyzedto describe the characteristics of beef carcasses from this region. Females represented 60.86% ofslaughters; castrated and non-castrated were 19.91$ and 19.23%, respectively. Analyzing the dataobserved high maturity of slaughtered animals, independent of gender. Oldest animals presentedincrease of average carcass weight, as well as the deposition of fat in the carcass, the exceptionwere non-castrated male that not showed a direct relationship between maturity and finishing.Results of non-castrated males and females had difference (P<0.05) in conformation according tothe maturity. Therefore, data showed that regardless of gender, the animals had increase of weight,conformation and finishing proportional to the increasing maturity.