All countries have animals that are raised as a source of nutrition. It may be an individually raised animal, or a small herd, that meets the need of meat protein for the people. With this comes a means of slaughter. The proper methods for preparation of meat for human consumption are important to maintain proper human health. The proper sanitation, as well as the proper inspection of the animal and its meat, is provided in this book to prevent the spread of diseases to humans. This book is intended to assist the small farmer, agricultural worker, or aid worker in the proper methods of slaughter of meat animals and in the preservation of meat products. Topics addressed are Sanitation, Humane Treatment of Animals, Pre and Post-slaughter conditions, Processing, Preservation and Storage and include cattle, pigs, poultry, rabbits, goats, sheep and other small ruminants.