In order to raise public awareness, we inform you that saiga meat is a natural product of high nutritional and biological value, which can be recommended for inclusion in the diet in compliance with sanitary standards and cooking rules. The saiga is a wild steppe animal that lives in its natural environment and feeds on various wild grasses. Such conditions affect the formation of environmentally friendly and nutritious meat, rich in natural useful substances. Saiga meat contains an average of 20-22% full-fledged Animal Protein. It contains all the essential amino acids necessary to maintain the vital activity of the body, restore tissues and strengthen the muscular system. The digestibility of such protein is up to 90-95%, which makes the product especially valuable for the daily food diet. In addition, meat is distinguished by an average calorie content (about 180-210 kcal per 100 g of product) and a relatively low fat content, therefore it is among the dietary products. The vitamin and mineral composition of saiga meat is of particular importance. It contains B vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), pyridoxine (B6) and cobalamin (B12). These vitamins play an important role in energy metabolism, nervous system function and blood formation process. Especially, the presence of vitamin B12 is very important to prevent anemia and maintain normal hemoglobin levels. Among the minerals, saiga meat contains iron, zinc, phosphorus, potassium and magnesium in an easily digestible heme form. Iron is essential for blood oxygen saturation and the Prevention of iron deficiency conditions. Zinc strengthens the immune system and promotes tissue regeneration. Phosphorus is involved in the formation of bone tissue and energy metabolism. Potassium supports the work of the cardiovascular system, and magnesium helps regulate neuromuscular function and reduce stress levels. Due to this balanced composition, regular consumption of saiga meat contributes to the strengthening of immunity, increasing energy and working capacity, improving metabolism and general recovery of the body. The meat is characterized by a soft texture and good taste qualities, and is also suitable for cooking in various ways, such as boiling, stewing, frying, baking and processing. Thus, saiga meat is a nutritious and healthy product with scientifically proven nutritional value, and it is recommended to include it in the daily diet of the population.