Businesses in this category process and preserve meat for sale to retailers, food-service businesses and other customers. Their work may include preparing, cutting, deboning and mincing meat, as well as chilling, freezing, curing, salting, smoking, drying or cooking it to help maintain quality and extend shelf life. Some facilities also slaughter livestock or poultry, while others receive meat from separate abattoirs and focus on processing. Products can include fresh or frozen cuts, minced meat, sausages, burgers, bacon, ham, pts and other prepared or cured meat products. Businesses may produce goods to customer specifications, portion and pack products, apply labels, and store them under controlled temperature conditions before distribution. Processes and product ranges vary, and some operators specialise in particular types of meat or preservation methods. They are expected to follow food safety, hygiene, traceability and labelling requirements relevant to the products they handle.