The mechanisms of bacterial attachment to meat tissues need to be understood to enhance meat safety interventions. However, little is known about attachment of foodborne pathogens to meat muscle cells. In this study, attachment of six Escherichia coli and two Salmonella strains to primary bovine muscle cells and a cultured muscle cell line, C 2 C 12 , was measured, including the effect of temperature. At 37°C, all but one strain (EC623) attached to C 2 C 12 cells, whereas only five of eight strains (M23Sr, H10407, EC473, Sal1729a and Sal691) attached to primary cells. At 10°C, two strains (H10407 and EC473) attached to C 2 C 12 cells, compared to four strains (M23Sr, EC614, H10407 and Sal1729a) of primary cells. Comparing all strains at both temperatures, EC614 displayed the highest CFU per C 2 C 12 cell (4.60±2.02CFU/muscle cell at 37°C), whereas greater numbers of M23Sr attached per primary cell (51.88±39.43CFU/muscle cell at 37°C). This study indicates that primary bovine muscle cells may provide a more relevant model system to study bacterial attachment to beef carcasses compared to cell lines such as C 2 C 12 .