Disappearing meat products (DMPs) are heritage/ethnic meats products that have disappeared or at the risk of disappearing. Different ethnic groups have their peculiar cuisines especially meat products. This study investigated proximate composition and organoleptic qualities of some disappearing ethnic heritage meat products in Kebbi state. Three heritage dehydrated meat products (Gade, yawara and karmami) were prepared according to the cultural methods. Samples were subjected to proximate and sensory analyses. Data was analyzed using ANOVA at 5% level of significance. Results of proximate composition indicated that there is significant differences (P<0.05) in respect to moisture content, Ash, protein, Nitrogen, and CHO of DMPs and also shows no statistical differences from (P>0.05) on Lipid. Results of Sensory Properties of some DMPs indicated that, the panelist sensory judgment established significant differences (P<0.05) on juiciness and flavor while aroma and tenderness shows no significant differences (P>0.05) across the DMPs. However, acceptability scores fall between of 5.5 and 8.7 on a 9 point hedonic scale, with the acceptable limits of 5.5. Gade, yawara and karmami were ranked, 1st, 2nd and 3rd, respectively. It was concluded that the products performed better in optimizing proximate and eating qualities. The production of the identified DMPs especially the popular ones should be revived encouraged and harnessed owing to their comparable nutritive and eating qualities.