Objective To analyze and evaluate amino acid composition and content of 10 kinds of livestock meats and products in Hunan Province. Methods Kjeltee2300 automatic nitrogen determinator kjeldahl apparatus was used to determine the proteins in 10 kinds of livestock meats and products in Hunan Province. Amino acid composition was measured using membra Pure GmbH A300 automatic amino acid analyzer. The nutritional value of livestock meats and products was evaluated by the amino acid score method. Results There were 17 kinds of amino acids in livestock meats and products except stewed meat with smallpox fungus without proline and sour soup beef without methionine. The content of protein, amino acids and essential amino acids in stir fried pork jerky with red pepper were the highest, which were 19.50, 15.98, 5.98 g/100 g, respectively. The content of lysine in essential amino acids in 10 kinds of livestock meats and products was the highest, Except for leucine, which had the highest essential amino acid content (1.25 g/100 g) in handmade pig blood meatball, all others had the highest lysine content, which were stewed meat with smallpox fungus (0.24 g/100 g), Pingshang omasum (0.38 g/100 g), sour meat (0.49 g/100 g), sour soup beef (0.80 g/100 g), steamed pork balls with pork heart (0.96 g/100 g), large chunks of beef (1.09 g/100 g), stir fried large pieces of meat with wheat sauce (1.16 g/100 g), stir-fried smoked pork (1.36 g/100 g), stir fried pork jerky with red pepper (1.38 g/100 g) respectively, except the content of leucine in essential amino acids in handmade pig blood meatball was the highest (1.25 g/100 g). The content of lysine in 10 kinds of livestock meats and products except Pingshang omasum (50.67 mg/g protein), including steamed pork balls with pork heart (73.85 mg/g protein), large chunks of beef (80.15 mg/g protein), sour meat (64.47 mg/g protein), stewed meat with smallpox fungus (114.29 mg/g protein), stir-fried smoked pork (87.74 mg/g protein), stir fried large pieces of meat with wheat sauce (70.73 mg/g protein), sour soup beef (77.67 mg/g protein), handmade pig blood meatball (63.19 mg/g protein), stir fried pork jerky with red pepper (70.77 mg/g protein), were higher than the (World Health Organization) WHO/(Food and Agriculture Organization) FAO model value (55 mg/g protein) and ovalbumin pattern value (55 mg/g protein). The limited amino acid in 10 kinds of livestock meats and products was isoleucine or valine. Conclusion Excellent lysine content and high nutritional value in livestock meats and products; it is possible to combine the consumption of foods rich in isoleucine or valine to construct a reasonable diet and enhance their nutritional value.