Microbial quality assessment of Tsire meat products sold within Wudil town was conducted between February-April 2018. A total of fifteen (15) samples were purchased from five different spots and analyzed microbiologically using the pour plate method. The total aerobic plate count on nutrient agar ranged from 1.4x10 4 cfu/ml to 2.95x10 5 cfu/ml. The coliform count using most probable number technique (MPN) ranged from 3cfu/g-240cfu/g. Total fungal count (yeast and mold) on Sabaroud dextrose agar with Chloramphenicol (as control) ranged from 1x10 3 cfu/ml-8x10 3 cfu/ml. The bacteria isolated include Staphylococcus aureus, Escherichia coli, Shigella spp, and Salmonella spp. The fungal isolates obtained from this study are Penicillium spp, and Aspergillus niger.The percentage of occurrence of bacterial isolates was highest in Staphylococcus aureus (43.5%), Shigella spp (21.7%), Salmonella spp (21.7%) and Escherichia coli (13.0%) recorded the lowest. The percentage of occurrence of fungi isolated from the Tsire samples was highest in Aspergillus niger (66.7%), and Penicillium spp (33.3%). It is concluded that the occurrence of such organisms indicates contamination of the Tsire meat samples. Hence, proper care in the course of preparation and handling of Tsire meat needs to be established. Educating the meat handlers on the issue of food safety and public health will reduce the rate of contamination of the Tsire meat.