Beef is susceptible to both microbiological and oxidative deterioration. Synthetic additives are often used to delay lipid oxidation and prevent microbial growth. However, their use is raising concerns due to negative health consequences. This study aimed to evaluate the effect of orange peel extract (OPE) on physicochemical, biochemical, and microbial properties of fresh and preserved minced beef. Minced beef was treated by 0.5% (P2), 1% (P3), and 1.5% (P4) of OPE (w/w), 100 ppm (w/w) of butylated hydroxytoluene (BHT, P5), control (P1) and stored at −18 ± 1°C for 60 days. Protein degradation and water‐holding capacity in minced beef were P4 < P5 < P3 < P2 < P1. The additions of OPE and BHT to the minced beef reduced free fatty acid, peroxide and thiobarbituric acid values. 1.5% OPE exhibited pH, color stability, and similar effect like BHT for controlling lipid oxidation and microbes. This study evinced that OPE has potentiality to be used as a natural antioxidant. Practical applications Nowadays, people are concerned about healthy diets. Food prepared using natural food additives is one of the major concerns of consumer. Diet‐related diseases namely, diabetics, hypertension, and obesity may prevent through healthy diet prepared by natural food additives. This study, therefore, aimed to use natural food additives to improve the shelf life of meat products. Orange peel, a by‐product of the orange juice industry, can be a good source of antioxidant. It is also an antimicrobial agent to satisfy consumer desires as natural food components and adding commercial value to orange by‐products. This study also provided some basic information required for polyphenol extraction from orange peel waste and its antioxidant properties. Considering the antioxidant and antimicrobial activity of orange peel extract (OPE) compared with butylated hydroxytoluene (BHT), OPE can be used to delay lipid oxidation and limit microbial growth to preserve and extend the shelf life of minced beef.