The cutting of animal carcasses into joints — the primal and retail cuts of meat. Skilled jointing follows the natural seams between muscles to maximize the yield of high-value cuts and minimize waste. It is performed under strict hygiene and temperature control, since every new cut surface is an opportunity for microbial contamination. Butchery training treats it as a core craft skill, blending anatomical knowledge with knife work. Vacuum packing of joints extends their chilled shelf life. Chilling carcasses before jointing firms tissues for cleaner cuts.