The current study was carried out to investigate the effect of addition of Rhus veniciflua Stokes oil (RVSO)and black garlic extract (BGE) on the lipid oxidation in Hanwoo (Korean cattle) beef model systems. TheRVSO at 0.2% inhibited the TBARS (2-thiobarbituric acid reactive substances) formation when tested inliposome model system. The antioxidant effect of RVSO was further found to be similar to 0.2% butylatedhydroxy toluene (BHT) and 0.01% vitamin E. On the other hand, BGE at 0.1% also showed the inhibition ofTBARS formation in 4% NaCl-added Hanwoo beef patty and found to have slightly lower (p<0.05) effectthan 0.1% vitamin E but higher (p<0.05) effect than 0.1% BHT. Results of this study indicated that bothRVSO and BGE possess strong antioxidant effects and help to increase the oxidative stability in Hanwoobeef products.