A meat part product marked or engraved and method for its marking or engraving, in low or high relief, containing a marking or engraving above or below an external surface plane. The meat part can be pieces, cubes, slices or milled portions, sausages and/or any other form of meat of any origin, such as bovine, swine, poultry, fish, buffaloes, filled in natural and/or artificial tripes, which can be in the raw, baked, fried, cooked, cured, dried state, originating or not from preparation stages, seasoned or not. The meat parts are forwarded to equipment producing heat or rays, with the possibility of laser rays, preferably regulated by PLC--Programmable Logic Controller, so that, according to the type of meat, the type of marking or engraving in low or high relief will be identified and which will not disintegrate or dissolve, even after the preparation for final consumption.