The process of evolution and development of meat preservation methods with regard to efficiency in prolonging shelf life, preserving quality, and ensuring safety is considered in this review. The traditional methods like drying, salting, and smoking are related in view of their historical importance and current relevance. Modern developments, including refrigeration, vacuum packaging, and modified atmosphere packaging, are discussed in relation to enhanced efficiency and practice in the meat industry. The review also covers the role of biopreservation, which makes use of natural antimicrobial agents to enhance the safety of meat products. Further, the review includes new and emerging technologies that include high-pressure processing, irradiation, and nanotechnology applications for their potential to change the face of preservation of meat. These novel methods may offer exciting opportunities to deal with modern food safety and quality issues. As such, this review provides an overview of the preservation techniques while attempting to trace current practices and existing challenges, with a view to suggesting future directions for research and development in meat preservation for food technology advancement and public health.