As rich sources of premium proteins and necessary nutrients, meat and eggs are essential parts of the human diet. The use of functional meat and eggs—foods that provide specific health benefits in addition to nourishment—has increased in recent years, replacing traditional animal products. Public health issues and the growing need for functional nutrients that can prevent or treat chronic illnesses are the main causes of this change. Crucial bioactive ingredients being deliberately added to animal products include omega-3 fatty acids, conjugated linoleic acid (CLA), antioxidants like vitamin E and selenium, bioactive peptides (like taurine and carnosine), and vitamin D. Among the methods used to improve functional profiles are genetic selection, organic or pasture-based rearing systems, and the dietary supplementation of livestock with flaxseed, algae, and herbs. Numerous health advantages, such as cardiovascular protection, anti-inflammatory properties, better muscle mass maintenance, increased cognitive support, and immune modulation, have been associated with functional meat and eggs. It is still a technological challenge to keep these components stable during processing, storage, and cooking. Retaining functionality and consumer appeal requires efficient packaging, minimal processing, and clean labeling. Global acceptance of labeled functional foods is influenced by ethical and cultural perceptions, according to market trends. Future developments like AI-driven precision farming, CRISPR-based genetic modifications, and personalized nutrition present exciting opportunities to customize meat and eggs to meet particular health requirements, opening the door for the next wave of designer functional foods in human health nutrition.