Businesses in meat production and processing prepare meat for sale to retailers, wholesalers, caterers and food manufacturers. Their work may include receiving livestock or meat, slaughtering animals at approved premises, inspecting and handling carcasses, and chilling or freezing products. Processing facilities cut and portion meat, remove bones, trim fat, mince or shape it, and package it for distribution. Products can include fresh or frozen beef, pork, lamb and poultry, as well as sausages, burgers, bacon, ham, cured or cooked meats and prepared meat ingredients. Some businesses specialise in a particular species or stage of production, while others carry out several operations. Work is subject to food safety, hygiene, traceability and animal welfare requirements, with controls covering temperature, handling, storage and labelling. Many processors also supply by-products for uses such as pet food or other manufacturing.