Antibiotics residues appear to be the most important chemical hazards in meat. Therefore a total of 330 meat, liver and kidney samples (110 of each) were randomly collected from El-Arish abattoir to evaluate their tetracycline residual content. The samples were divided based on animal age as following; group I, 30 veal (5 years) age carcasses and group IV, 20 imported frozen meat samples. Positive meat samples for tetracycline were treated using marinating and simmeringtechnique to study their effects on tetracycline levels. Tetracycline residues were not detected in all samples of group I. The mean concentrations of tetracycline values for meat, liver and kidney of group II were 11.296, 15.984 and 21.032 µg/g respectively. Meanwhile for group III were 23.116; 41.255 and 45.022 µg/g and for group IV were 8.596, 12.684 and 16.832 µg/g respectively. All examined samples (100%) were within the permissible limits sets by the Egyptian Organization for Standardization and Quality Control. Marinating technique significantly reduce (P<0.05) the concentrations level of tetracycline in meat in groups II; III and IV by levels 12.2%; 45.1% and 11.4% respectively. Meanwhile, simmering technique significantly reduce (P<0.05) the concentration levels of tetracycline in meat in groups II; III and IV by levels 8.4%; 15.0% and 6.6% respectively.  Veterinarians must have updated information about the proper withdrawal times of tetracycline used in their areas of practice.