Abstract The effects of oxygen exposure on the metabolites present in beef longissimus lumborum have not been evaluated. Therefore, the objective of this study was to evaluate the impact of oxygen exposure on the color attributes and metabolites present in longissimus lumborum muscle. USDA Low Choice beef strip loins were sliced into steaks (1.91 cm) and packaged in polyvinyl chloride overwrap trays for 3 or 6 days of retail display. The oxygen exposed (OE) surface was considered the display surface during retail, and the non-oxygen exposed (NOE) surface was the intact interior muscle. Instrumental color was evaluated using a HunterLab Miniscan EZ spectrophotometer. To analyze the NOE surface on day 3 and 6, steaks were sliced parallel to the OE surface to expose the NOE surface. Metmyoglobin reducing ability (MRA) was determined by submerging samples in nitrite to induce metmyoglobin reduction. A gas chromatography-mass spectrometry was used to identify metabolites. The least square means were determined using the GLIMMIX procedure of SAS with significance at a P < 0.05. Metabolites were analyzed using the MetaboAnalyst 5.0. Redness (a* values) of steaks decreased (P < 0.05) with greater display time. MRA was greater (P < 0.05) in the NOE surface compared with the OE surface on days 3 and 6. Upregulation of glucose-1-phosphate and down regulation of gluconic acid, ribose, sedoheptulose-7-phosphate in the NOE surface on day 0 compared with NOE on day 6 indicates a shift from glycolysis to the pentose phosphate pathway. On day 6 of display, the OE surface was upregulated in xanthine and gluconic acid, indicating an increase in purine and pentose phosphate metabolisms, while there was a down regulation of mannitol and malic acid compared with the NOE surface. These results indicate the presence of oxygen can influence metabolite profile and negatively influence MRA and color.