The emphasis of this chapter is to provide a brief overview of the current trend on meat production practices that can impact the healthy tag of meat product. The focus here is to assess the role of processing, production and other managemental practices in the production of safe and healthy meat and meat products. To assist scientific community and healthcare professionals in navigating the complex idea of healthier meat and meat products, this chapter aims to explore the recent scientific literature on the production practices, product formulation concepts for better nutritional content and potential approach of reduced antibiotic use, animal welfare practices, resource and supply management with a traceability system to ensure safe and healthy meat production. The practices in meat product development should assess the impact of adding functional ingredients on the physical, chemical and sensory properties. Consumer perception studies along with health oriented sustainable concepts of animal farming practices are crucial for the meat industry to produce healthier products.