This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and addresses concerns about the need for meat processors in the future and techniques used in the slaughterhouse, as well as providing diagrams of meat cuts. Chapter 2 describes what happens to meat after it reaches the retail market and explains necessary hygiene procedures. Chapters 3 and 4 cover the evaluation and grading of beef and pork, with illustrative photos. Each chapter contains evaluation questions at the end. The final pages of the publication contain a photo essay on the behind-the-counter activities of a retail meat market. (KC)