A practical, systematic manual for the design, construction, equipment, and operation of industrial meat packing plants. It presents step-by-step descriptions of processes from receiving animals through slaughter, chilling, rendering, and manufacture of finished and by-products; detailed engineering guidance on plant layout, refrigeration (including ammonia and brine systems), power plants, coolers, warehouses, and machinery; tables, formulas, and yield tests for production and preservation; and sanitary, water, and ventilation considerations. The text is organized for quick reference and includes revised mechanical and refrigeration practices while noting changes in legal restrictions on some historical formulations.