Effects of feeding microalgae meal (MA; Schizochytrium limacinum CCAP 4087/2) on fresh meat quality were examined. Heifers (36 pens; 8 heifers/pen) were blocked by initial pen BW (4014 ± 223 kg) and assigned within strata to 1 of 4 treatments. Heifers were fed diets containing steam-flaked corn, wet corn gluten feed, alfalfa hay, glycerin, supplement, and 0, 50, 100 or 150 g·d⁻¹ MA (Alltech, Inc., Nicholasville, KY). Heifers were harvested on d 89 of the study and strip loins were collected from 3 randomly selected heifers per pen. One 1.27-cm steak was removed from the 13th-rib end of each loin for fatty acid analysis. Loins were weighed, vacuum packaged, and aged for 14 d. Loins were reweighed and fabricated into 2.54-cm steaks for analysis of lipid oxidation and color stability during retail display, Warner-Bratzler shear force, and sensory attributes. Feeding MA did not affect concentrations of C16:0, C18:0, C18:3n-3, or total fatty acids within loins (P > 0.16), but increased concentrations of C18:2n-6c and C20:5n-3 (linear, P < 0.01) and C22:5n-3 and C22:6n-3 (quadratic, P < 0.02). There were treatment × day interactions for all color attributes and TBARS during display (P < 0.01). From d 0 to 2 of display, increasing MA decreased L* (linear, P < 0.03). For the remainder of display, increasing MA tended to decrease L* (quadratic, P < 0.07). From d 2 to 4 of display, increasing MA decreased a* (linear, P < 0.04). For the remainder of display, increasing MA decreased a* (quadratic, P < 0.02). Surface oxymyoglobin decreased and surface metmyoglobin increased with increased MA (d0–4, linear, P < 0.05; d5–7 quadratic, P < 0.04), and lipid oxidation was elevated on d 0 and 7 of display with increased MA (quadratic, P < 0.01). Treatments did not affect loin purge loss, loss of weight during cooking, or shear force (P > 0.15). For sensory panel, off-flavors increased (quadratic, P < 0.01) with increased MA. Increases in measures of oxidation in response to feeding microalgae meal suggest that it may be prudent to include antioxidants in diets of microalgae-fed cattle to preserve oxidative stability of meat.