An increased consumer willingness to consume meat and processed meat products has heightened concerns about adulteration and fraudulent substitutions, raising serious issues related to food safety and the meat industry’s credibility. Health, allergy, economy, and religious considerations, such as the prohibition of pork in Islamic and Jewish practices, further complicate factors influencing consumption. Accurate labelling, including certifications like Halal and Kosher, purity of species meat, along with ensuring meat is free from genetically modified organisms (GMOs), is vital for empowering consumers and promoting fair trade practices. Meat authentication, which means scientifically validating key characteristics like species, breed, sex, age, geographical origin, and quality, is essential in the fight against food fraud. Regulatory frameworks, such as the EU’s General Food Law and the US FSMA, are crucial for ensuring food authenticity and safety. Systems for livestock traceability, created to monitor meat products from farm to table, are key in maintaining product integrity. Various techniques, both traditional and advanced, including DNA-based methods, protein profiling, and AI-driven technologies, are used for precise species identification and fraud detection in meat. Although there are obstacles in implementing these techniques, advancements in technology are improving the accuracy, efficiency, and dependability of meat authentication, thus ensuring consumer trust, safeguarding public health, and adhering to ethical and regulatory norms. This chapter outlines the importance of meat authentication processes, including prevalent types of meat fraud, traditional and contemporary methods, their applications in the meat sector, challenges faced, and future trends.