Legumes, such as red and white clover, are potentially important constituents of low input, environmentally friendly beef production systems. However, the effects of grazing clover on the quality of beef have not been assessed fully. Important aspects of meat quality are shelf-life (colour and lipid stability), flavour and human nutritional value, all of which are affected by components of the animals diet such as antioxidants and fatty acids. Tissues from lamb finished on swards containing white clover were reported to contain more linoleic and a-linolenic acid and less eicosapentaenoic acid (EPA, 20:5 n-3) (Vipond et al., 1993) compared to animals grazing grass. The objective of this study was to determine the quality of meat from two beef breeds raised on grass or grass plus white or red clover.