These individualized self-paced student materials for a high school/postsecondary-level course for meatcutters are one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. The five-chapter course discusses the knowledge required of meatcutters to perform their tasks efficiently. (Chapter 1 has been deleted due to military-specific materials.) Chapter 2, Operation and Maintenance of Meatcutting Equipment, covers use of knives, knife pouches, the butcher's steel, handsaws, boning hooks, dough cutters, and sharpening stones. Chapter 3, Receipt and Storage, discusses check-in procedures for meat received; in what forms beef, veal, lamb, pork, and poultry are received; and where, when, and how to store these meats. Chapter 4, Processing and Preparing Meats, discusses characteristics of meats, bone structure, meat processing, barbecuing meat and poultry, and salvaging procedures. Chapter 5, Wrapping and Pricing Retail Meat Cuts, explains proper packaging and display procedures and equipment and supplies needed. Chapter 6, Meat Department Management, covers four general areas: equipment, planning and scheduling, inspections and evaluation, and tests and pricing procedures. Contents include texts and practice exercises in each chapter, an eighty-question volume review exercise (no answers available), and practice exercise answers. (YLB)