This study evaluated Mexican consumers’ perceptions of the association between COVID-19 transmission and food consumption and assessed changes in their preferences for beef product attributes before and during the pandemic. Data were collected through two online consumer surveys (n = 2,020). Nearly half of the respondents (48.2%) perceived high/medium risks of being infected with COVID-19 through food. Results indicated a reduction in the ratings (i.e., preferences) of sensory and organoleptic attributes (freshness, flavor, and color) and food safety before and during the pandemic. Conversely, there was an increase in the ratings of extrinsic and production-related characteristics (organic labeling, production system, and traceability).