The aim of the research was to identify methods of meat preparation in the conditions of home environment and to estimate the correctness of the preparation process according to the rules of the catering technology. The directly interview with 360 randomly chosen adults was conducted. The questionnaire included questions concerning on preparation of meat dishes and the kinds of products used: raw meat products, ready-to-cook, and ready-to-heat products. The respondents were questioned about methods and conditions under which the preliminary and heat treatments of meat were conducted. In addition, they were also asked how they stored meat dishes. The respondents usually used raw and frozen meat (including ground meat) to prepare dishes at home. Ready-to-cook and ready-to-heat meat products were used sporadically. The majority of respondents (about 90%) thawed meat in the correct way, but many of them did that in room temperature. Generally, the respondents prepared meat chops using single or double coat (bread-crumbs and eggs or flour, eggs and bred-crumbs). The coating was done in the right way – immediately before frying. Usually the respondents used sunflower oil to fry on pan. Only some consumers (12.5%) used deep fat frying process for prepare meat. Many of them always disposed of used oil after frying. The frying process began with warming up of the oil, which is the right way to do. The respondents recognized the end of the roasting process by the color of meat or by measuring the time of the process. It does not guarantee the proper quality of roasted meat and it is not correct from the technological point of view. The respondents who prepared meat on barbecue, cooked it to either medium or well-done. Meat dishes were stored in fridge for 1-2 days, but some of the consumers indicated longer time of storage, up to 7 days. Conclusions: on the basis of the conducted research it can be stated that meet preparation at home follows the rules of the catering technology. Only some respondents conducted this process in an inappropriate way. Irregularities included coating chops too early before frying, thawing meat in improper conditions, using unsuitable oil for frying and storing used oil for future use, and too long storage meat dishes.