This study aimed to develop a natural and safe method to preserve the quality and extend the shelf life of raw beef kofta. It compared raw kofta samples coated with red onion peel (ROP) extract and starch to uncoated control samples. All samples were stored at 4°C ± 1°C for seven days. The effectiveness of the coating was evaluated by analyzing sensory properties, microbial growth (total bacteria, psychrotrophic bacteria, yeast, and mold counts), and physicochemical changes (pH and thiobarbituric acid [TBA] levels). The results demonstrated that the starchy ROP coating was highly effective in extending the shelf life of raw beef kofta. Compared to uncoated control samples, which spoiled by day 5, the coated samples remained edible for 7 days, with a significant (p<0.01) delay in quality deterioration, starting at day 3 and becoming highly significant (p<0.01) by day 5. Sensory attributes of raw and cooked samples remained higher in coated samples throughout storage. Microbiological analysis revealed a lower bacterial load and slower growth in coated samples, particularly after 3 days. The ROP coating also maintained lower pH and TBA levels. These findings suggest that starchy red onion peel (ROP) extract coating has promising potential as an edible, natural, and safe method to extend the shelf life and preserve the quality of raw beef kofta.