The purpose of this experiment was to determine the number of bacterial colonies that are found in raw and cooked meat. By doing this research, the researchers are trying to solve a specific problem such as determining which meat would provide the least number of bacteria into the human body when ingested. Five different kinds of meat were used: steak, bacon, chicken, turkey and sausage. For each type of meat, we took a swab sample of raw meat and cooked meat. We cooked each type of meat at a different length such as medium well and well done. The swab was introduced to a culture tube with broth and left overnight to grow. On the next day a sample of the culture tube was diluted and put in a petri dish overnight. The third day the colonies were counted with a colony counter and the results were recorded. Two trials were done for both raw and cooked meat to confirm the results. The type of meat that gave the least number of bacterial colonies were both cooked turkey and cooked sausage showing no bacteria in the dishes. Raw turkey had the plate covered with bacteria. Therefore, no colonies were counted. The data supported the hypothesis that raw meat of any type would have the most bacteria present. The results of this research mean consumers will have smarter buying choices for meat based on the knowledge of bacteria present on the meat.