The book is called The Slaughter of the Cattle and the Carcassing of the Carcases. for PTU]" by Evgeny Gritsai and Natalia Petrovna Gritsai is a unique training manual that immerses the reader in the world of the meat industry and agronomy. This publication will become an indispensable assistant for students of vocational schools, as well as for anyone interested in the basics of animal husbandry and meat processing. From the first pages, the book captures the attention of the reader, offering a detailed and accessible explanation of the processes associated with the slaughter of livestock and the subsequent cutting of carcasses. The authors, having rich experience in this field, share their knowledge, which makes the material not only informative, but also practical. Readers will be able to learn about the various methods of slaughter, the features of working with different types of livestock, as well as the technologies that are used in the modern meat processing plant. Who can like this manual? First of all, it will be useful for students of agrarian specialties, workers of the meat industry and everyone who wants to deepen their knowledge in the field of animal husbandry . Also, the book may be of interest to fans of cooking, who want to understand how to properly process meat in order to get quality products. The age category of readers varies from high school students to adults who want to master a new profession or improve their skills. The topics raised in the book are extremely relevant in light of contemporary realities. With the growing interest in food quality and sustainable development of the agro-industrial complex, knowledge of the basics of slaughtering and processing of meat is becoming not only a professional necessity, but also an important aspect for every responsible consumer. The authors focus on the humane treatment of animals, which is also an important aspect in modern society. The style of Eugene and Natalia Gritsai is clear and accessible, which makes it easy to perceive even the most complex aspects. Their previous works, such as "Meat Processing Technology" and "Fundamentals of Livestock", have also received positive reviews and recognition among professionals in the field. In this book, they continue their tradition of sharing valuable knowledge, making their tutorials indispensable for learning. The book “Slaughtering and Carcassing” not only provides theoretical knowledge, but also includes practical recommendations, which makes it an ideal teaching aid. Readers will be able to find here information about the necessary tools, technologies and methods that will help them in their future professional activities. Thus, this publication will be a real find for anyone who wants to master the basics of slaughtering livestock and cutting carcasses .. It opens the door to the world of the meat industry, allowing readers not only to understand how it works, but also to appreciate the importance of each stage of the process. If you are looking for a quality and informative guide on this topic, the book Gritsai and Gritsai will be an excellent choice.