Abstract: Since the outbreak of COVID-19, the rapid rise of ‘home economy’ has boosted the consumption of prepared dishes, which has gradually gained popularity among consumers. As an important part of prepared dishes, prepared dishes based on livestock and poultry face high market demand. However, there are problems in sensory, flavor, safety and standards of products at present. Therefore, it is necessary to innovate processing technologies such as the primary processing, cooking, sterilization and storage of livestock and poultry meat to provide strong technical support for the high-quality development of the livestock and poultry prepared dishes industry. This review focuses on the research status of the processing technologies of livestock and poultry prepared dishes. Moreover, the existing relevant standards of livestock and poultry prepared dishes are briefly summarized. This review can provide references for the improvement and innovative development of processing technology and product quality of livestock and poultry prepared dishes.