This presentation takes an in-depth look into the slaughtering process of livestock animals, describing the harvesting process from transportation of the animal to the sale of the packaged meat. Federal and state meat inspection standards such as safety, hygiene, and quality control are also introduced. Detailed graphics aide in the identification of retail cuts, wholesale cuts and meat by-products of cattle, swine and lamb. Collaborator: Travis O'Quinn, Ph.D. candidate, Colorado State University.