This picture was taken while done the practice at Mambal slaughther house at  Badung Regency. One of the sub topics in the Meat Science and Carcass Evaluation Course offered at the Faculty of Animal Husbandry, Udayana University is the Livestock Slaughtering Procedure. The learning achievement in this sub-topic is that students are able to correctly explain livestock slaughter procedures that are in according with national slaughtering standards (SNI) and international. Therefore, this practice is carried out in collaboration with the UPT RPH Mambal at Badung Regency as one of the slaughter house that carries good but not standar livestock slaughtering procedures. Students will learn an evaluation of the cutting procedures and compared to the correct  standards that are in according with the material learned in class. In this practice also cooperates with the frozen meat supplier businessman who slaughtering in Mambal slaugther House Mambal.