This course focuses on the relative technology and practical practices for the cutting of pork, beef cattle, and chicken carcasses as well as the application of carcass parts. The carcass evaluation and cutting standards will be introduced the relative technology and practical practices for the carcass cutting and carcass grading according to Taiwanese, American, and Japanese regulations. It will introduce the technology and practical practices how to grade the carcasses by quality parameters. The best application and relative technology of meat on Chinese meat products and Western cuisines will be discussed.