Meat and its products are significant nutrient sources. There is a growing demand for healthier meat options. Fatty acids play a crucial role in various aspects of meat quality, from texture and coloration to flavor development and shelf life. The emphasis on creating “healthy” food has gained significant attention, considering the potential health risks associated with consuming high-fat diets. Reducing fat content while adjusting the fatty acid profile presents a potential strategy to address these concerns. This can be achieved by modifications involving the reduction of saturated fatty acids (SFAs) while increasing monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), particularly n − 3 PUFAs, aiming to lower the n − 6/n − 3 ratio. Among the strategies used for meat products’ fatty acid modification, animal diet can strongly influence the fatty acid composition of the meat produced itself and hence the products prepared too. Another important approach is modification of product formulation by reducing the unwanted fat, i.e., SFAs, and fortifying the desired one (unsaturated fatty acids-MUFAs/PUFAs). To address the impact of fat reduction on the quality of meat products, the incorporation of replacer ingredients such as inulin, barley β-glucan, etc. can be of great help. As the market for designed food continues to grow, the development of meat products with modified fatty acid profiles and health-enhancing ingredients holds promising results in meeting the evolving preferences of consumers for healthier and more nutritious food options.