Meat is a rich source of protein and is increasingly being consumed. However, under poor hygienic conditions, raw meat can be an efficient medium for the spread of infectious agents. In addition, bacterial contaminants in the meat may contain antimicrobial resistance genes that can be transferred to other bacteria and to the human population resulting in food borne infections with multidrug resistant pathogens. This study aimed at analyzing the antibiotics resistance pattern of bacteria isolated from cutting tables in slaughter houses. A total of 30 samples were collected with swab sticks from cutting tables from two abattoir , 20 samples from the cattle cutting tables and 10 samples from the pig cutting tables. Microbial analysis and sensitivity testing was carried out on the samples. Microorganisms isolated includes Staphylococcus spp, Salmonella spp, listeria spp, lactobacillus spp, vibrio cholerae spp, mycobacterium spp, clostridium spp, proteus mirabilis spp, micrococcus spp, bacillus substilis spp and shigella. Some of these microorganisms were resistance to the antibiotics used while others are susceptible. These antibiotics were ceflazidim, ceftriazone, gentamycin, ciprofloxacin, levofloxacin, amoxycillin, nitroforatioin and ampicilin. This may be due to mutation or inefficacy of the antibiotics.