The donkey (equus asinus) is traditionally considered a faithful companion of man. This horse of proverbial robustness is bred mainly for its services (transport, traction). It is also prized for its skin and, increasingly, for its meat. This study aims to study the emergence of donkey meat markets in the city of Kaélé in (Far North Cameroon. The methodological approach combines documentary research, field observations, surveys by questionnaire, interviews, cartographic surveys, and timing. Analysis of the data collected reveals the presence of eleven main markets run mainly by moundang and mafa butchers whose activities are influenced by the sarki pawa, the commune of Kaélé, and the head of the zootechnical and veterinary center of Kaélé. Grilled meat (48%) and fresh meat (32%) are the most popular and constitute an alternative to the high cost of livestock meat. Similarly, the marketing of donkey meat makes it possible to generate significant income allowing actors to meet some of their essential needs. However, the question of the balance between economic development and the preservation of biodiversity deserves to be posed for careful examination.