In this study, the finishing pigs of Yorkshire×(Berkshire×Shaziling)(YBS) named Xiangsha synthetic line were selected to explore the effect of different stages of slaughter weight(85-95, >95-105 and >105-115 kg) on carcass performance and meat quality. Their correlation between traits were also analyzed. The results demonstrated that the average backfat thickness, ham percentage in YBS pigs at the stage of 85-95 kg were both higher than that in other two stages. Lean percentage in YBS pigs at the stage of >95-105 kg was the highest, whereas the pigs at the stage of >105-115 kg had advantages in carcass yield, carcass length and lion-eye area. Regarding to the meat quality, it was showed that the muscle water content was highest and the intramuscular fat(IMF) content was lowest in YBS pigs at the stage of 85-95 kg. The cooked meat percentage and polyunsaturated fatty acid(PUFA) content were highest, and the saturated fatty acid(SFA) was lowest in YBS pigs at the stage of >95-105 kg. Meanwhile, compared with other two stages, the water holding capacity, IMF, inosinemonphosphate, SFA and monounsaturated fatty acid content were highest in YBS pigs at the stage of >105-115 kg, and the drip loss and PUFA content was lowest. Furthermore, the contents of essential fatty acid, flavor fatty acid and trace elements were abundant in all tested pigs. Moreover, according to the goodness of fit, regression equation was established between traits, which provides a basis for estimating relevant indicators. In conclusion, the YBS pigs with >105-115 kg slaughter weight had advantages in carcass performance and meat quality. The recommended weigh stage for market is >105-115 kg.