This book serves as a useful resource for consumers and professionals in the meat sector. Through its pages, it attempts to:

• familiarize with meat cuts
• categorize meat cuts based on their value
• present the characteristics of each cut and the best cooking methods
• describe the characteristics of meats that affect quality and retail cost
• guide in the proper selection of meats without potential deception and familiarize with the labels that accompany them
• ensure safe handling after purchase, during storage, and thawing
• provide detailed descriptions of their nutritional and physicochemical characteristics
• describe the development of color, flavor, aroma, and tenderness in meat
• describe home and professional cooking methods
• present well-known marinades and recipes
• introduce the most famous meats and meat products worldwide
• present the most important legislation governing the production and marketing of meat

Additionally, for demanding readers, the biochemical and physicochemical processes that occur during various treatments of meat are presented, such as during the transformation of the animal into meat, cooling, freezing, thawing, cooking, aging, and marinating.