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Discusses research carried out by the Advanced Manufacturing and Automation Research Centre [AMARC], University of Bristol into the automation of two areas of meat production, the butchery of half carcasses into main joints and the evisceration of whole carcasses. Describes how the robotic butchery process requires sensing, determination of cut‐paths and trajectories for the robot, mechanical cutting using appropriate tools and the ability to transport, manipulate and hold each carcass during cutting and how each of these areas bas been integrated into a practical system. Also describes the system developed for robotic evisceration. Concludes that this research work has led to two industrial demonstrator systems for processing meat carcasses which have had encouraging response from potential customers.