Abstract: Frequency of contamination in home slaughtered meat Jimma town south west Ethiopia was examined in the present study. The microbiological safety and quality issue is the pro-active measure to prepare the meat for consumption. A total 48 raw meat samples including beef (n = 4), Mutton (n = 37), chevron (n = 7) were collected from individual household and small food seller house in the town were analyzed for microbiological contamination using conventional culture methods. The bacterial spp. isolated from the samples were Bacillus, Micrococcus species, Salmonella species, Enterobacteriacea, coliform, Staphylococcus species and other gram positive rods, some of which harbor human pathogens of public health concern. The aerobic mesophilic counts varied from 0.19 to 3.67 log10 CFU g-1. Coliforms were encountered in all samples. Staphylococci were present at 0.95-2.28 log10 CFU g-1 in 36% (8) mutton and 50% (2) chevron, samples. Salmonella species were present in 10.42% (5.0) of all the samples. The majority of meat samples investigated in this study had contaminant microorganism and some pathogens. The present study revealed that despite very low contamination rate, foodstuffs particularly beef, chevon and mutton parts could be a potential vehicle for foodborne infections and implementation of preventive measures and consumer food safety education efforts are needed.