Although, hides from slaughtered cows are conventionally not meant for consumption, in many parts of West Africa, including Nigeria, they are often processed into a meat-like delicacy, and eaten like the regular cow beef. It is imperative to assess the contaminant and nutritional status of cowhide meat, relative to the regular cow beef. We assessed the relative nutritional and contaminants status of brown cowhide meat, white cowhide meat, and fresh cow meat obtained from selected markets in Lagos, Nigeria. Nutritional components were determined using the Official Methods of Analysis by AOAC. Polychlorinated biphenyls (PCBs) and metal levels were measured by Gas Chromatography/Mass Spectroscopy and Atomic Absorption Spectrometry, respectively. The percentage protein concentrations of white cowhide meat (5.65±0.03% to 6.37±0.03%) and brown cowhide meat (5.46±0.04% to 6.20±0.19%) were significantly lower (p < 0.01), relative to the regular cow meat which recorded percentage protein concentrations of between 21.16±0.08% and 22.53±0.14%. Brown cowhide meat from Obalende, Oyingbo, and Mushin markets had the highest 2,3,3'-Trichloro-1,1'-biphenyl concentrations of 2.15±1.39, 1.04±0.99, and 5.21±7.02 µg/kg, respectively. Cadmium occurred in significantly higher (p < 0.01) concentrations in brown cowhide meat from the three markets. The relatively low protein constituents of brown and white cowhide meats, and their relative higher loads of some contaminants, make them least recommendable for consumption.