The investigations performed aimed at estimating an effect of sea salt added on changes in the lipid fraction of beef meat, compared with other sodium chloride sorts. In the technological experiment, four different salts were used, namely: analytically pure NaCl, non-iodized table salt, iodized table salt, and sea salt; they were introduced into the boneless beef neck part using an injection method. The same salting rate (2%) was used for all the samples, which were, then, stored under the conditions of a decreased temperature: +4°C or -20°C. Peroxide value, acid value, and malonaldehyde content (TBA) were assumed as the characteristic parameters of quantitative changes in the oxidation products and/or in the hydrolysis of lipids in the beef meat samples. Additionally, the selected meat samples were sensory evaluated after having been thermally processed in a ‘Rational’ combi oven (at 120°C, for ca. 12 minutes), and, also, after the 18-day cool storage. The investigations accomplished did not confirm the thesis that a salt type added to the beef meat samples had a negative effect on changes in the fat contained in beef meat. The level of characteristic parameters measured in the samples under investigation became diversified, however, its variation degree did not make it possible to explicitly indicate samples showing undesirable changes in fat. It was proved that, under the described conditions of the experiment, the presence of numerous microelements and other substances in the character of impurities naturally occurring in sea salt did not speed up unfavourable changes in the beef meat salted using this sea salt. The sensory analysis of thermally treated samples showed a higher level of sensory desirability of beef meat with sea salt added.