The study included 83823 growing-finishing pigs of the commercial production, which were slaughtered in commercial meat factory in 2010 and 2011. The aim of the study was to assess the impact of the year and season, in which the slaughtering took place, on the carcass and meat quality traits. After slaughtering some traits were controlled using the ultrasound device Ultra Fom 300: the backfat thickness and the height of musculus longissimus dorsi in two points. These four measurements were used to determine the lean meat percentage and consequently the classification of carcasses according to the EUROP system. The analysis of variance showed a statistical effect of the year, season and interactions between them on all analysed features. It was shown that pigs with the highest values for lean meat percentage were obtained in autumn (55.39%) and with the lowest values were obtained in summer (55.01%) and winter (55.06%). The decline in the number of pigs slaughtered in 2011 could result from the increased share of imported meat in the total mass of processed pork.
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