As reported by the European Centre for Disease Prevention and Control and the European Food Safety Authority, red meat is a major food source that is responsible for foodborne illnesses due to microbiological hazards. The first objective of this study was to aggregate the available data in the literature in order to identify and characterise the main microbiological hazards associated with red meat consumption in France. Next, the associated numbers of foodborne illnesses, deaths and the subsequent burden of diseases, expressed in Disability Adjusted Life Years (DALY), were estimated. Using the eight foodborne pathogens kept in the assessment, a probabilistic risk model was built and uncertainty from the data was considered. Campylobacter spp. was ranked as the worst pathogen in terms of the number of human cases associated with red meat consumption, with 210 [95% confidence interval (CI) = 500–520] cases per 100,000 population. The pathogen that induced the highest mortality was non-typhoidal Salmonella enterica, with 0.04 [95% CI = 0.01–0.10] deaths per 100,000 population. These cases were mostly related to pork consumption. However, the major contributor to the number of years in good health lost from red meat consumption in France was hepatitis E, with 33 [95% CI = 1-64] DALY per 100,000 population; this effect was mainly due to pork liver consumption. In terms of foodborne bacteria, for beef and pork meat, Campylobacter spp., non-typhoidal S. enterica, Clostridium perfringens and shiga-toxin producing Escherichia coli (STEC) represented a mean of 2.2 [95% CI = 1.0–4.0] DALY per 100,000 individuals per year. The estimations provided in this study might help authorities to focus on these hazards and ultimately reduce their impact on the health of the French population.