The book “Technology of beef production” by Sergey Vladimirovich Karamayev is a unique publication that offers readers a deep immersion into the world of meat production, covering all aspects from livestock breeding to meat processing. This work will be an indispensable tool for specialists in the field of agronomy, veterinary medicine, food technology, as well as for all those interested in sustainable agriculture and food security. In the book, Karamaev explores not only the technological processes associated with the production of beef, but also touches on important aspects, such as animal genetics, feeding, veterinary practices and ecology. The author shares his knowledge and experience, which makes the text not only informative, but also practical. Readers will be able to learn about modern methods of breeding and keeping cattle, as well as about new technologies that help improve the quality of meat and its safety for consumers. Who can like this book? It will be of interest not only to professional agronomists and veterinarians, but also to students of specialized educational institutions, as well as farmers and entrepreneurs engaged in meat production . If you want to deepen your knowledge in the field of animal husbandry or just interested in how products are produced that fall on your table, this book will be a real find for you. Topics raised in Beef Technology are relevant and important in light of the current challenges facing agriculture. With a growing global population and increased meat consumption, issues of sustainable production and efficient use of resources are becoming particularly significant. Karamaev focuses on the need to introduce innovative technologies that will help not only increase productivity, but also minimize the negative impact on the environment. The author's style is distinguished by clarity and accessibility, which allows even an unprepared reader to easily assimilate complex concepts. Karamaev is not only a theorist, but also a practitioner, which makes his advice and recommendations especially valuable. His previous works, such as “Fundamentals of Agronomy” and “Modern Methods of Veterinary Medicine”, have also been recognized for their in-depth analysis and practical focus. As you read his books, you immerse yourself in a world where science and practice go hand in hand, creating new opportunities for agricultural development. The book “Beef Production Technology” is not just a training manual, but a whole world of knowledge that will help you understand how meat production works and what factors affect its quality. It will be a useful resource for anyone who wants to be aware of current trends in agronomy and animal husbandry. If you are looking for information on how to produce quality meat taking into account all modern requirements, this publication should definitely take place on your shelf. Do not miss the opportunity to get acquainted with the work of Karamaev - it will become your reliable assistant in studying the technology of beef production and will open new horizons in understanding this important aspect of agriculture.