Foodomics is a valuable tool to understand the biochemistry and relevant compounds associated with meat quality traits. This approach is composed of four main strategies (transcriptomics, metabolomics, proteomics and lipidomics) that allow comprehensive and high-throughput characterization of the genetic expression, metabolites, proteins and lipids of meat and meats products to improve the knowledge about the underlying mechanisms and molecules involved in the meat quality traits to produce high-quality cuts. Therefore, this mini review highlights and presents potential biomarkers (RNA, metabolites, proteins and lipids) and the biological processes associated with the main meat quality attributes (such as color, IMF, tenderness and drip loss).