Background <p>Age-related muscle loss can be decreased with increased protein intake. Recent evidence suggests that increasing animal-based protein such as lean beef can be the most effective for age-related muscle repair and growth. Culinary medicine (CM) is a science-based field to teach people the art of food and cooking with the science of medicine to improve health.</p> Aim <p>This study aimed to assess the impact of a digital culinary medicine education program emphasizing lean beef on protein intake and muscle quality among community-dwelling senior adults.</p> Methods <p>A 16-week randomized study compared a culinary medicine intervention group (CM) to a control group (CN). Among 47 senior adults assessed for eligibility, 28 participants (mean age 72.86 ± 5.22 years) completed the study. The CM invention included weekly cooking demonstration and nutrition education videos. Protein intake, cooking effectiveness, physical activity, and nutrition knowledge were assessed with questionnaires while muscle quality, vitamin B₁₂, folate, and creatinine levels were objectively measured.</p> Results <p>Higher protein intake (grams) was seen in the CM group (pre: 52.75 ± 11.93 vs. post: 60.02 ± 21.40) compared to a decrease in protein intake seen among the CN group (pre: 60.68 ± 24.43 vs. post: 52.89 ± 17.85). However, there was no between-group difference in protein intake from the pre-study (<i>P</i> = 0.454). Interestingly, an exploratory measurement of muscle mass, even though not powered to detect modest-sized effects, showed a promising difference in change in muscle mass (kilograms) between the CM group and CN (53.17 ± 13.66 vs. 44.23 ± 4.78, respectively; <i>P</i> = 0.041).</p> Conclusion <p>The results suggest this CM intervention might be associated with improved muscle mass. There is also potential for this type of intervention to increase protein intake.</p>