Red wine pomace seasonings inhibited lipid oxidation of raw and cooked beef patties. Lipid oxidation was inhibited in refrigerated (4 °C) and frozen (−18 °C) storage. Seasonings were more efficient than sulfite that is widely used in meat products. Seasonings are reveled as successful natural antioxidant for meat industry. Seasoning from seedless red wine pomace showed the strongest antioxidant activity.