Cutting Deboning And Packaging

Carcasses can be distributed whole, or the carcass can be cut up or ''disassembled'' into an array of possible products. Carcasses can be split (right and left halves), halved (front and back), or quartered. Often, the front half (light meat) is separated for further processing, while the rear half (dark meat) is marketed separately. Carcasses can be cut up according to specific cuts for distribution to restaurants and cooking processors. The meat can be removed from the carcasses and used as boneless, skinless raw products, or it can be further processed for food service or retail products. Raw parts can be individually prepackaged, labeled, and priced as case-ready products for immediate distribution and display in grocery stores.

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