The press cake obtained after the production of safflower seed oil is a valuable product distinguished by its protein and fiber content. It is reported that safflower press cake obtained through the cold-pressing method contains approximately 20% crude protein, while also carrying sugar and a high fiber fraction. Due to this nutritional structure, safflower press cake can be evaluated as an alternative plant-based protein and fiber source in animal nutrition. Additionally, the biomass character of the press cake offers usage potential for pyrolysis and similar transformation processes; this situation makes the product important not only for feed applications but also for sustainable byproduct evaluation strategies. With these properties, safflower press cake possesses the quality of a value-added and evaluable raw material for feed and bio-based applications.