Clostridium difficile is an important cause of diarrhea after antibiotic therapy in both hospital and the community. Meat of animal species may be a risk for transmission of C. difficile to human population. The present study was done to assess the prevalence and antibiotic resistance rates of C. difficile strains isolates from raw meat samples. Two-hundred and forty raw meat samples were collected. C. difficile isolation and identification were done using microbial culture. Antibiotic resistance of isolates was assessed by disk diffusion. Seven out of 240 (2.91% ) examined raw meat samples were contaminated with C. difficile. Raw ovine meat (5%) had the highest prevalence of contamination, while raw goat meat (1.25%) harbored the lowest. Significant differences were obtained between C. difficile prevalence and types of meat samples (P <0.05). C. difficile isolates of raw meat samples harbored the uppermost resistance rate against tetracycline (85.71%), and ampicillin (85.71%). Resistance rates toward chloramphenicol (14.28%), vamcomycin (42.85%), and clindamycin (42.85%) were lower than other examined antibiotics. This study confirms that food animals, particularly ovine meat samples, are carriers of C. difficile resistant to diverse antibiotic agents.  Well cooking of meat before consumption can decrease the risk of C. difficile associated diarrhea.