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The keys to identifying different species normally rely heavily on morphological characteristics. However, when an animal has been killed for food or sport, these markers are often destroyed or intentionally removed from the animal. This presents a problem for government agencies who are involved in determining the species origin of an animal or products derived from it in order to enforce conservation and/or health-related regulations. The problem is compounded if the meat of the animal has been processed in any way. We have developed a procedure called FINS (Forensically Informative Nucleotide Sequencing) that overcomes these problems. FINS has four components. First, methods have been developed that can isolate DNA from a wide range of biological samples including processed foods (eg, canned, partially cooked, pickled, salted or smoked). Second, a specific segment of DNA is amplified using PCR. Third, the nucleotide sequence of the amplified segment of DNA is determined. Fourth, this nucleotide sequence is subjected to a phylogenetic analysis using a database, and the most closely related species is identified. FINS is a rapid, reliable and reproducible procedure that is based on established techniques. This procedure fills the need for an accurate method of determining the species identity of a specimen when this is not possible by conventional means.