The processing stage involves breaking down the carcasses into smaller cuts and preparing them for sale or further processing. Tools such as saws, knives, and cutting tables are essential for this stage. This phase requires skillful butchering to maximize yield and produce various cuts like steaks, roasts, and chops. Attention to detail in this stage ensures each cut is handled with care, maintaining the meat's integrity and quality. Proper equipment equals labor saving efficiency and product quality.
