Intended for secondary vocational agriculture teachers, this curriculum guide contains a course outline and a resource manual for a seven-unit food processing course on meats. Within the course outline, units are divided into separate lessons. Materials provided for each lesson include preparation for instruction (student objectives, review of teaching materials, materials required), presentation of lesson (content outline, suggested student activities), and lesson examination. The resource guide contains annotations of resources suitable for use with each of the seven units in the meats course. For each unit, the resources are divided into these five categories: texts, pamphlets, slides, filmstrips, and charts. Each annotation contains these types of information: title, summary of contents (including number of pages), and source (publisher or developer, address, and telephone number). The seven units cover meat identification, buying meat, nutrition, meat cookery, meat processing, meat grading and evaluation, and animal slaughter. (YLB)