The demand for low-cholesterol meat products has surged in response to growing consumer health awareness, especially cardiovascular health. This chapter explores different approaches to develop meat products with reduced cholesterol content, focusing on replacement of traditional fats with lean meats. Plant-based alternatives, such as vegetable oils and proteins, emerge as key ingredients to replace animal-derived components, harnessing their naturally lower cholesterol levels. Various formulation techniques, including the utilization of beeswax oleogels and emulsion gels prepared with health-conscious lipid mixtures like olive and chia oils, contribute to the creation of textured low-cholesterol meat products. Additionally, the health benefits of low cholesterol meat and future potential are discussed.