The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt.% of farinaceous component comprising: • 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 μηη to 1,200 μηη, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof； • 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 μηη to 100 μηη, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof； b) 30-90 wt.% of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, inosine 5'-monophosphate, guanosine 5'-monophosphate and protein hydrolysate； wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 100 μηη and at least one maximum above 100 μηη. This particulate meat seasoning composition that can suitably be applied onto meat products, such as steaks and bigger cuts of meat, before these meat products are cooked, e.g. by pan frying and/or roasting in the oven. The seasoning composition not only improves the flavour of the cooked meat product, but also improves the juiciness of the cooked, ready-to-eat meat product.L'invention concerne une composition d'assaisonnement de viande particulaire qui comporte : a) de 10 à 70 % en poids de composant farineux comprenant : • de 5 à 30 % en poids du composant farineux d'un composant de semoule ayant une taille de particules de plus de 100 μηη à 1200 μηη, ledit composant de semoule étant sélectionné parmi la semoule de blé, la semoule de riz, la semoule de maïs, la semoule de seigle, la semoule de tapioca et des combinaisons de celles-ci ； • de 70 à 95 % en poids du composant farineux d'un composant de farine ayant une tai
