In 2020, Zheng et al. 2020 [38] published a taxonomic note on the genus Lactobacillus and described the novel genus Dellaglioa in honour of the Italian microbiologist Franco Dellaglio. Strains of the novel genus are facultative anaerobic, psychrotrophic, non-motile with a homofermentative metabolism. The species Dellaglioa (D.) algida, previously Lactobacillus algidus, is currently the type and only species of this genus. Mainly culture-independent techniques have revealed the presence of D. algida from a variety of food sources like fish, seafood, milk and dairy products [20] with highest abundance in meat and meat products [5,9,14,20,21,28,30,35]. The species D. algida remained underestimated in routine culture-based surveys, since an enriched modified MRS medium is required for growth of good-sized colonies easy to enumerate on agar plates [25]. Several strains have been described as spoilage microorganism causing sensorial deterioration of meat, like sour off-odours [28,30]. Hence, a strain-specific activity to decarboxylate tyrosine to the biogenic amine tyramine was reported [25]. Apart from these studies, a clear role in meat spoilage could not be attributed to Dellaglioa spp. [14]. In the present work we isolated several strains of the genus Dellaglioa from high-oxygen modified-atmosphere packaged beef steaks purchased in Freising, Germany. The 16S rRNA gene sequences of strains TMW 2.2444, TMW 2.2523T and TMW 2.2533 were similar to strains of the species D. algida. However, whole genome sequence analysis provided evidence that these strains were a novel Dellaglioa species with tyrosine decarboxylase activity. The strains TMW 2.2444, TMW. 2.2523T and TMW 2.2533 are being proposed as Dellaglioa carnosa sp. nov.