Businesses in the processing of meat and offal prepare meat from livestock and poultry for sale to retailers, wholesalers, food manufacturers and catering businesses. Their work may include receiving and inspecting carcasses, trimming and portioning cuts, removing bones, mincing meat and preparing offal such as liver, kidneys and heart. Some premises also carry out slaughter, while others process meat supplied by abattoirs. Products can include fresh or chilled cuts, minced meat, diced meat, sausages, burgers and prepared meat portions. Depending on the operation, businesses may also cure, smoke, cook, freeze or otherwise preserve meat, and produce cooked meats or ingredients for further manufacture. Offal may be cleaned, trimmed, portioned or packed for sale. Processing sites handle storage, packaging and labelling, and must follow food hygiene and traceability requirements; official controls are carried out by the relevant UK food safety authorities.