This guide provides an overview of the basics of meat processing. It covers topics such as the types of meat processing, the equipment used, the safety and sanitation protocols, and the regulations governing the industry. It also provides helpful tips for those new to the industry
From Wikipedia
The meat-packing industry handles the slaughtering, processing, packaging, and distribution of meat from animals such as cattle, pigs, sheep and other livestock. Poultry is generally not included. This greater part of the entire meat industry is primarily focused on producing meat for human consumption, but it also yields a variety of by-products including hides, dried blood, protein meals such as meat & bone meal, and—through the process of rendering—fats.