The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 to 5kGy) and to reduce the risk of pathogen presence without altering the quality attributes of bovine trimmings and of patties made of irradiated trimmings. Microbiological indicators (coliforms, Pseudomonas spp and mesophilic aerobic counts), physicochemical indicators (pH, color and tiobarbituric acid) and sensory changes were evaluated during storage. 5 kGy irradiation doses slightly increased off flavors in patties. Two pathogenic markers (Listeria monocytogenes and Escherichia coli O157:H7) were inoculated at high or low loads to trimming samples which were subsequently irradiated and lethality curves were obtained. Provided that using irradiation doses ≤2.5kGy are used, reductions of 2logCFU/g of L. monocytogenes and 5logCFU/g of E. coli O157:H7 are expected. It seems reasonable to suppose that irradiation can be successfully employed to improve the safety of frozen trimmings when initial pathogenic bacteria burdens are not extremely high. •Irradiation proved to be a valid alternative for processing bovine trimmings.•2logCFU/g of L. monocytogenes are reduced using irradiation doses up to 2.5kGy.•5logCFU/g of E. coli O157:H7 are reduced using irradiation doses up to 2.5kGy.•Irradiation doses of up to 5kGy did not affect L*, a* and b* values on beef patties.•There were no sensory differences between patties made of 1 or 30d aged irradiated trimmings.•5kGy dose increased off flavor intensity of patties made of 30d aged trimmings.