The research objective is to determine the inhibitory garlic extract at different concentrations to inhibit the growth of Staphylococcus aureus and lowers total microbes in beef based on the rate of microbial growth. The study consisted of four stages: stage one study aims to examine the components contained in extracts of garlic with GC-MS. Phase two study aims to determine the time of maceration of garlic extract the most good, knowing how long the antimicrobial compounds found in garlic extract can survive, as well as to determine the relationship when maceration on the number of colonies of microbes and microbial growth rate. Three phase study aims to determine the concentration of garlic extract is most effective. Research stage four which applications use garlic extract concentration and soaking time chosen which can inhibit the growth of microbes on beef during storage Based on the results of this study concluded that the total microbes and bacteria Staphylococcus aureus contained in beef can be inhibited by garlic extract views from the rate of microbial growth.