Diversity of products elaborated with meat in the south region of Guanajuato State is big. They produce “carnitas” (fried pork meat), barbecue, sausage, “moronga” (cooked blood), among others products. They are made with pig, lamb, male goat, chicken, fish and frog meat. Businesses are few and cover a big extension of the region. It was estimated 200 small businesses in cities and small towns. They hire about 500 workers. However, conditions that these small businesses operate and sanitary meat control applied are unknown. Then, is necessary to establish handmade meat units' conditions and their opportunity to subsist and improve.

Meat is supplied by the direct purchase of animals from producers or in the rake. Operation conditions depend on size of town. In the big towns, the slaughter is in the rake with a low sanitary control; whereas in the rural towns, the slaughter is in houses or producer establishments without any sanitary control. In general, the processes are divided in two steps. First step is preparation of the raw meat and second step, is preparation of cooking tools, like ladles and cooking stoves for the pig meat; or ovens, steamers and cooking stoves, for the lamb and male goat meat.

It was found that meat products represent, in the agricultural crafts, the area with the mayor investment in technology, specialized workers and sales volumes. Meat product sales are made in establishments on the markets at difference of other agricultural crafts (corn tortilla and cheese, for example), that are found on the street. Producers are integrated with the organized cattle raising; despite few products are sell in other countries. Even emigrants demand a big quantity of these agricultural crafts, products don't satisfy international sanitary controls. It requires training employees on hygienic issues and storage process to introduce products at international markets.