Introduction: Oxacillin resistant Staphylococcus aureus (ORSA) associated with beef and frozen chicken is a threat to public health because of the potential ability of them being multiple antibiotics resistant. Aim: The aim of this study is therefore to isolate, determine the susceptibility of S. aureus to oxacillin and subsequently other antibiotics so as to establish their antibiotic profiles. Methodology: Beef meat (20) and frozen chicken (20) samples were collected from different markets and restaurants in Oyo town, Oyo state, Nigeria. S. aureus was isolated from these samples using Mannitol Salt Agar and pure culture obtained. Pure culture of isolates was characterized and identified based on morphological, biochemical properties and were further subjected to susceptibility to oxacillin and other antibiotics. Results: Eighty S. aureus were isolated from beef meat and frozen chicken with occurrence of 34 and 46 respectively. Twenty five out of the 80 isolates were susceptible to oxacillin and termed as oxacillin susceptible S. aureus (OSSA) while 55 were resistant to oxacillin and termed as oxacillin resistant S. aureus (ORSA). S. aureus (ORSA and OSSA) from beef are susceptible (˃ 80%) to augmentin, gentamicin, ceftriaxone, ofloxacin, cefuroxime and erythromycin. However, rate of resistance of ORSA to ceftazidime and cloxacillin was high (˃ 70%). The susceptibility rate among the ORSA and OSSA isolates from chicken is also slight high with minimum of 71% for ofloxacin. Conclusion: The overall antibiotic profiling revealed that cefuroxime, gentamicin, ceftriaxone, erythromycin, ofloxacin and augmentin are viable antibiotics. Food products remain a potential interface in the transmission of Staphylococcus species and therefore there is constant need for the surveillance and subsequently recommendation on the good hygiene practice.