Abstract: In order to study the effects of slaughter weight on slaughter performance, carcass traits and meat quality of crossbred pigs of Berkshire and Min pig, F1 generation of crossbred pigs of Berkshire and Min pig were divided into 100 kg group, 120 kg group and 150 kg group according to body weight. Slaughter performance and carcass traits such as slaughter rate, back fat thickness and eye muscle area were measured.The left carcass was divided into six points body, and the meat yield of each part was measured. The longissimus dorsi muscle of left carcass in each group was collected to determine meat qualities such as flesh color, water content and intramuscular fat. The results showed that with the increase of slaughter weight, there was a great difference in slaughter performance of crossbred pigs in F1 generation. The lean meat rate in 100 kg group was 52.75%, which was not significantly different from that in 120 kg group（51.83%）（P＞0.05）, but was significantly higher than that in 150 kg group（47.32%,P＜0.05）. There was no significant difference in slaughter rate among all groups（P＞0.05）; There were significant differences in carcass weight, back fat thickness, carcass straight length, carcass oblique length and eye muscle area between 120 kg group and 100 kg group（P＜0.05）. With the increase of slaughter weight, the weight of heart, liver, lung, large intestine, small intestine, midriff and bladder of crossbred pigs in F1 generation also increased gradually, but there was no significant difference between adjacent groups（P＞0.05）, and there was significant difference between 100 kg and 150 kg groups（P＜0.05）. After the left carcass was divided, there was no significant difference in the proportion of each part（P＞0.05）, and the weight of each part of the front shoulder leg, abdominal rib waist and hip leg in the 120 kg group was significantly higher than that in the 100 kg group（P＜0.05）. The redness（a^*） and drip loss in 120 kg group and 150 kg group were significantly different from that in 100 kg group（P＜0.05）. There were no significant differences in hydraulic connection, intramuscular fat and pH valve between adjacent groups（P＞0.05）, but there was significant difference between 150 kg group and 100 kg group（P＜0.05）. There were no significant differences in water content, cooked meat percentage and shear force among all groups（P＞0.05）. The results indicated that slaughter weight had influence on slaughter performance, carcass traits and meat quality of crossbred pigs of Berkshire and Min pig. According to the analysis of all indexes, the slaughter weight of crossbred pigs of Berkshire and Min pig was about 120 kg.