In this study, the levels of lead and cadmium in a total of 50 meat products (20 of Basterma and 30 of Luncheon) samples had been assessed using Atomic Absorption Spectrophotometer. The samples were collected randomly from different retail markets in Assiut city, Egypt. The obtained results showed that the means values for lead levels were 0.922 ± 0.073 and 1.219 ± 0.105 mg/kg wet weight with a range of 0.258 to 1.523 and 0.483 to 2.952 mg/kg in the examined basterma and luncheon samples, respectively. The cadmium levels ranged from 0.01 to 0.382 with a mean value of 0.175 ± 0.025 mg/kg wet weight and from 0.004 to 0.4 with a mean value of 0.121 ± 0.022 mg/kg wet weight in the 17 positive basterma and 23 positive luncheon samples, respectively. Of the examined basterma and luncheon samples 40.00 and 53.33% showed lead levels above the maximum permissible limits (1ppm), respectively. Cadmium levels were above the maximum permissible limits (0.1ppm) in 60.00 and 36.67% of the examined basterma and luncheon samples, respectively. Assessment of the metals in basterma variables showed that the means values of lead levels in meat (M), spices (S) and mixture of both (X) from 9 of the examined basterma samples were 1.145 ± 0.102, 0.474 ± 0.063 and 0.605 ± 0.172mg/kg wet weight, respectively. The Cadmium levels means values were 0.234 ± 0.008, 0.098 ± 0.034 and 0.142 ± 0.04mg/kg wet weight for the meat, spices and their mixture, respectively. A significant difference (P<0.05) was found between lead and cadmium levels means values of meat and either of the spices or the mixture variables. The hygienic and toxicological aspects of the detected metals had been discussed.