This study determined the potential of betel leaf extract as a meat-preserving agent. Specifically, it determined the physical, chemical, and sensory characteristics of the meaty and fatty parts of the extract-treated meat and its colony count after 15, 20, and 25 days. The betel leaf extract was prepared by treating the pulverized dried leaves of the plant with 95% ethanol for 48 hours then evaporating the alcohol using the rotary evaporator. The resulting solution was used to treat the meat cubes at controlled environmental conditions. Results of the experiment revealed that the extract-treated meat was not as effective as the salt-treated meat in inhibiting the growth of bacteria, but this can be remedied by increasing the volume of the extract. Also, no significant difference between the experimental and the control groups was observed in terms of their internal and surface texture, and color but the contrary was observed in terms of their moisture content. The meat treated with the betel leaf extract has a higher moisture content than the salt-treated meat, and this is why it has higher bacterial count since moisture enhances the growth of bacteria. Based on the findings of the study, the following are the recommendations forwarded for the future direction of related studies: (1) the meat should be sliced thinner (1 cm) to allow the extract to penetrate deeply into the tissues, (2) the meat should be immersed in boiling water before the application of salt/betel extract to lessen the bacterial load, (3) the proportion of extract to the meat should be increased while maintaining the ratio of the salt to the meat (example: 300 grams meat: 300 grams extract; 300 grams meat: 100 grams salt), and (4) the experiment should be performed to other meat samples like beef, chicken, fish to maximize the utilization of the extract.