In Benin, bushmeat from the greater cane rat (Thryonomys swinderianus) is the most consumed, despite the availability of domesticated cane rats. The objective of this study was to assess the current state of meat processing for both types of cane rats in southern Benin through a retrospective survey involving 12 hunters, 13 processors, and 68 consumers. Firearms (83.33%) and traps (50%) were the main hunting tools used. Among hunted cane rats, large-sized animals were the most frequent (39.09%), followed by small-sized (30.91%) and medium-sized ones (30%). They were most often sold without any processing (p<0.05). Regarding processors, the main selection criteria for either wild or farmed cane rats were tasting (76.92%) and customer demand (69.23%). The most common processing method was frying (69.23%). Processing cane rat meat was profitable for the majority of respondents (69.23%). The factors contributing to profitability included animal size (38.46%) and the selling price of the processed meat (23.08%). Bushmeat cane rat was the most preferred by consumers (70.59%) due to its good taste (56.25%), availability, and lower purchase price (16.67%). Reported health risks associated with its consumption included Ebola virus (61.11%), Lassa virus (58.33%), gout (60%), and haemorrhoids (30%). Therefore, cane rat meat processing remains traditional, and improving processing methods for both wild and farmed cane rats will better meet consumer expectations.