This book provides various aspects of MEAT HANDBOOK written in a simple and lucid style to help the reader grasp the information quickly and easily. The book contains 18 chapters and each chapter present update material sufficient to meet the students expectations from a basic textbook.This handbook provides a practical source of information for the food service industry, locker plant, and meat retailers. The material covers the full product cycle from livestock to cut steak. Included are useful background chapters on livestock production and slaughter, including inspection and grading, and the more practical aspects of purchasing, handling, fabricating, storing, and cooking. Since the publication of the first edition in 1963 much new material has been added; photographs of new equipment and current information on preportion cut steaks, along with revised grading standards and new roasting techniques.