Meat and meat products are excellent sources of animal protein, containing a good balance of essential amino acids, vitamins, and minerals and having a good biological value. Meat is a very perishable commodity due to its rich nutrient matrix, high moisture contents, and almost neutral pH. The quality of meat is influenced by the handling of animals before slaughter and the handling of carcasses after slaughter comprising various meat-processing operations. Thus, the production of wholesome meat can be possible with the application of a holistic approach by maintaining good hygienic practices from farm to fork. It should be covered at farm levels, during transport and lairage, during slaughter and dressing, and storage and transport of meat. The present chapter focuses on various methods of scientific slaughtering, slaughtering operations and equipment, machinery and equipment required for slaughtering, and preservation of methods for various meat and meat products.