The main objective of meat hygiene is to produce safe and wholesome meat, maintenance of hygienic standards during livestock production at the farm of origin, transportation and subsequently at the slaughter premises. This responsibility does not end at this point only but continues through storage, marketing of meat and until it reaches at consumers doorsteps. The veterinarians because of their unique training are the most suitable persons to ensure wholesomeness of a country's meat supply. Though there are several books written with this objective, which are mostly of foreign authors in big volumes, more over costly also. This book is a text book written as per the new VCI syllabus for undergraduate level teaching, easy to handle and read. It also meets the requirements of aspirants for competitive examinations. As such, an attempt was made to compile the class lectures, internet material and other literature based on experience into a text book. The compiler of this handbook feels that it will be useful document for all those concerned viz., students, teachers, and field veterinarians engaged in ante-mortem and post-mortem inspection of meat.