Buffalo meat production and inspection are vital components of global food safety and public health frameworks. This paper explores the comprehensive hygiene and inspection practices essential for ensuring safe and high-quality buffalo meat, with a focus on good agricultural practices (GAP), good hygienic practices (GHP), and hazard analysis and critical control points (HACCP). It highlights the global significance of buffalo meat, particularly in Asian countries, where it constitutes a major part of meat production. The study discusses ante-mortem and post-mortem inspections, sanitation standards, and modern meat safety assurance systems. Emphasis is placed on the role of regulatory frameworks and veterinary inspection in mitigating food safety hazards and zoonotic risks. This work provides a detailed blueprint for enhancing meat safety, addressing public health concerns, and fostering sustainable meat trade.