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Focus of this study was to evaluate the most suitable breed/crossbred and the appropriate nutritional strategies to increase marbling in beef muscle and to improve its healthy properties, in particular the n‐3 fatty acids content. One hundred and seventy‐six heifers of three crossbreed commonly reared by Emilia‐Romagna farmers: 48 Bleu Belge × Freisian (ITA), 48 Charolais × Aubrac (FRA), and 80 Angus (ANG) were used. Animals of each breed were randomly subdivided in two experimental groups that received two diets, differing for the dietary lipid source. Control group (C) received a basal diet containing protected vegetable fats, whereas treated one (T) received the same basal diet supplemented with 0.9 kg/head/day of extruded flaxseed. After slaughtering, a sample of Longissimus thoracis was collected from each animal for meat quality analysis. Our results demonstrated that, in a shorter fattening period, ANG animals obtained the best dry matter intake, average daily gain and the best fattening scores. ITA and ANG meat presented the highest marbling scores. ANG breed had the highest amount of C18:1, the highest unsaturated/saturated fatty acids ratio and the lowest n‐6/n‐3 ratio. The T animals, independently from breed, showed the highest amount of α‐linolenic acid (ALA). In addition, ANG‐T meat presented the highest ALA content. [ABSTRACT FROM AUTHOR]