A study on microbial quality of commercially available beef, pork, mutton and chicken products in Chennai city was conducted. A total of 36 samples were analyzed for Total Viable Count (TVC), psychrotrophs, anaerobes, staphylococci, streptococci, coliforms and Salmonella. The mean total viable count was significantly greater in mutton products than all other products studied. The mean psychrotrophic count was significantly lesser in pork products than other products studied. The mean anaerobic and coliform counts of beef and mutton products did not differ significantly. However, the mean anaerobic counts of both mutton and beef products were significantly higher than that of both pork and chicken products. The mean staphylococcal count of pork products was significantly lesser than beef and mutton products. The mean streptococcal count of pork products was significantly lesser than mutton and chicken products. Mutton products showed the highest microbial counts in all the microbial quality parameters except total viable count and anaerobic count. Chicken products recorded the lowest total viable count and anaerobic count. Based on the microbial quality assessment, pork products were found to be better in comparison with other meat products.