This study aimed to identify the impact of multiple shipping factors on beef quality attributes. Boneless striploins (n=5) were wet-aged to 28d postmortem, cut into 2.54cm thick steaks, and randomly assigned to 32 different shipping treatments, representing combinations of six two-level factors: (1) Shipping Container Type (Polystyrene-Foam vs. Biodegradable), (2) Coolant Type (Icepacks vs. Dry-ice), (3) Ambient Temperature (Hot vs. Cold), (4) Shipping duration (1 Day vs. 3 Days), (5) Coolant Load (20% vs. 40%), and (6) Filler Usage (Filler vs. No-filler). Each steak was vacuum-packaged, frozen at –20°C and subjected to simulated shipping conditions. Samples were analyzed for pH, odor, color, cook loss, shear force, lipid oxidation, and microbial concentration. The experiment was replicated 3 times. The results indicated that ambient temperature, filler usage, and shipping duration had significant effects on meat quality (p<0.05). Coolant and container types were significant only when combined with other factors (p<0.05). Samples shipped in Hot and 3Days were observed to have higher (p<0.05) microbial concentrations than their respective counterparts. Greater redness was observed in meat samples shipped with fillers than those without (p<0.05). The results indicated that ambient temperature and shipping duration greatly influenced the meat quality attributes and suggested opportunities to optimize shipping practices for consumer use.