With a view to study consumers preference and perception of the different types of meat among teacher, staff and students at Sylhet Agricultural University (SAU), a well-structured questionnaire was constructed and total respondents were 400 including faculty members, staff and students of the SAU. The respondents belong to different categories within the university: faculty members 10%, Academic Staff 15%, Undergraduates 45% and Postgraduates 30%. Out of 400 respondents 45.25% respondents prefer chicken as their first choice of meat followed by beef 33.25%, chevon 11.25%, duck 6.5% and quail 3.75%. But in case of most consumption meat per month, 52.25% respondents consumed chicken meat, 25.75% beef, 9.25% chevon, while 8.5% and 3.75% mostly eat duck and quail meat respectively. Chicken meat is in the first level of priority either it is preference or consumption. Availability 55%, price 18.75%, income 12.5% and taste 7.5% were the factors that influenced respondent’s consumption of meat. 90% respondent’s preferred lean meat with moderate fat and remaining percentage prefer meat from young or middle-aged animals. According to the respondents, beef is comparatively most delicious in taste and chicken meat was believed to be the most nutritious as well as easiest to cook.