**5. Conclusions**

Traditional and novel omics research indicates the potential to manipulate fresh meat composition and therefore enhance its nutritional value. Enhancing the nutritional value of meat could be maximized by combining nutritional strategies and genetic selection, opening opportunities to develop added-value products. Certain limitations need to be considered due to complex metabolic processes and the influence of genetics on certain nutrients. Furthermore, to achieve sustainable animal production, holistic consideration of dietary and genetic strategies and its effect on animal welfare, environmental impact, product quality, and consumer perception must be considered. Traditional red meat will continue to serve as a nutrient dense food which is widely consumed due to the co-evolution of positive human sensory perceptions and thus will continue to provide health benefits to a large percentage of the world population.

**Author Contributions:** Conceptualization, M.J.; Writing—Original Draft Preparation, M.J., S.L., M.E.R.D., P.V., A.J., O.L.-C., N.P. and J.S.; Writing—Review and Editing, M.J., B.M.B., J.A., and S.L.; and Funding Acquisition, M.J. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** This study did not report any data.

**Acknowledgments:** The authors acknowledge financial support from the Agriculture and Agri-Food Canada.

**Conflicts of Interest:** The authors declare no conflict of interest.
