The aim of this work was to evaluate the sex and carcass weight effects on carcass joints proportion, tissues measurements and meat pH and colour of kids. Twenty seven male and 23female Serrana kids, a Portuguese breed, were used. Kids were slaughtered after 24 h fasting. Carcasses were cooled at 4ºC for 24 h, halved and the left side divided into eight standardized commercial joints, colour, pH and tissues measurements were taken on the surface or muscle longissimus at the 12th 13th ribs level.