Vitamin E is the major lipid soluble antioxidant in animals and post mortem it continues to inhibit the oxidation of lipids, which causes rancidity, and the oxidation of myoglobin to metmyoglobin which results in a brown discoloration of the meat. Feeding vitamin E in amounts greater than those needed for normal growth and reproduction of the animal raises the vitamin levels of the tissues and increases the shelf life of meat by delaying the onset of oxidative deterioration (Schaefer et al., 1995). We have investigated the effectiveness of supplemental vitamin E given to beef cattle fed grass silage, since grass and conserved grass contain relatively high levels of endogenous vitamin E. Meat quality was assessed not only by physical and chemical methods but also by taste panel to determine whether high levels of vitamin E affected cooked meat flavour which requires limited lipid oxidation for its development.