The effect of cattle sex (cow, bull, and steer) on carcass traits of quality grade factors, physicochemical, and sensory traits of Longissimus Dorsi in Hanwoo was evaluated. Carcass traits of 42,113 heads were collected nation-wide and 257 heads were slaughtered to analyze beef quality. Sex affected significantly marbling score, meat color, fat color, texture, maturity, and quality grade of Hanwoo (p＜0.05). Hanwoo steer carcasses had the highest marbling score (5.02), maturity (2.17), and texture (1.31) than those of cows and heifers. Crude fat of steers was higher than that of other cows and bulls. Steers showed the highest L*(39.01), Warner-Bratzler shear force (4.03 kg), and water holding capacity (57.08%), however, there was no significant differences between those of cows and bulls. Ultimate pH24 was shown difference among sex (5.58-5.69), however, the values remained within normal range. In sensory evaluation analyses, sex affected significantly tenderness, juiciness, and flavor (p＜0.05). Also, the overall acceptability of steer beef was significantly higher than that of cow and bull beef. These results could be used as fundamental data set for further research activities to elevate Hanwoo beef qualities (p＜0.05).