The purpose of this study is to analyze the process of red meat marketing in the urban community of Niamey, through livestock markets and the various meat sales points. The study first affected the staff of the Niamey refrigerated slaughterhouse, the directorate for the promotion of animal sectors and industries, the associations of professionals in the livestock-meat sector and two consumer rights associations. Then traders, intermediaries, wholesale butchers, retail butchers (raw meat, grilled meat and dried meat), restaurateurs and consumers were approached. It made it possible to trace the marketing circuit and identify the different players in the livestock-meat sector, and to understand the process of forming the price of meat. Thus, it appears that the marketing of meat begins from the refrigerated slaughterhouse in Niamey, and ends at the points of sale or markets in the capital, from which consumers come to obtain their supplies. The study also reveals that the practice of butchery is exclusively held by the Hausa ethnic group. The results show a regular frequency in the market of low-income and large households. The income generated from the sale of grilled meat is higher than that of raw meat. The wholesale butcher’s profit is conditioned by the sale of the fifth quarter. At the end of this study, the constraints were identified and appropriate solutions were proposed.