Meat drying is a complex process with many important steps. It involves animal slaughtering, carcass trimming, raw material selection, meat cutting, pieces pre-treatment, meat drying and proper arrangement of drying facilities. In addition, weather conditions must also be considered to avoid quality problems or production losses. The following technology describes proper meat cutting techniques for drying. This technology is part of FAO's publication: Manual on simple methods of meat preservation, 1990, Rome, which is mainly intended to disseminate information on traditional methods of meat preservation and addresses aspects of hygienic slaughtering under rural conditions in Africa.