Meat cutting is the process of dividing large pieces of meat into smaller, more manageable portions for cooking and consumption. This practice is essential in the food industry, where butchers and chefs prepare various cuts of meat, such as steaks, roasts, and ground meat. Proper techniques ensure that the meat is cut efficiently and safely, preserving its quality and flavor. The tools used in meat cutting include knives, saws, and cleavers, each designed for specific tasks. Understanding the anatomy of the animal helps in identifying the best cuts and maximizing the use of the meat. This skill is vital for both commercial and home cooking.