Methicillin-resistant Staphylococcus aureus (MRSA) was isolated from 10 (18.5%) of 54 meat samples collected in central Kentucky. Meat specimens were collected from six local markets in the central Kentucky region. MRSA found in meat samples may be a possible source for community-associated infections of MRSA. There were nine samples obtained from each location (18 pork, 18 beef, and 18 processed meats). The specimens were placed on ice for transport to the lab where they were individually processed using an aseptic technique. Meat samples were streaked for isolation on mannitol salt agar plates (MSA) and placed in 7% salt enrichment broth upon arrival in the laboratory. MSA isolates that fermented mannitol were tested for the presence of Staphylococcus aureus (S. aureus) with the coagulase and d-trehalose fermentation test. S. aureus isolates were placed on the oxacillin agar screen test (Mueller Hinton Agar with 6 μg/mL oxacillin and 4 % NaCl) to determine if MRSA was present. The positive specimens accounted for 27.7% of both pork and beef samples tested.