Meat as defined by Codex Alimentarius commission is “all parts of an animal that are intended for or/ have been judged as safe and suitable for human consumption”. In lay man’s word, clean meat is a meat obtained from healthy food animals slaughtered in cleaner premises and free of pathogens; antibiotic residues etc.; and is fit for consumption. Scientifically, clean meat can be defined as a meat obtained from animals without slaughtering procedures. It is developed under laboratory conditions in vivo by isolating single animal stem cell. The two techniques very often employed for clean meat production are Scaffold based technique and Self organized technique. Clean meat can help us in addressing the issue of global shortage of meat and fulfill the demands of meat consumers. Ample of benefits are associated with clean meat production that ranges from environmentally friendly outcomes to cost-effective benefits. Also, it would provide healthy, nutritious and sustainable food for future generations that can sustain ever growing global population. Thus, it is a tool that can deal with all matters related to meat production in future.