Butcher and Package Remaining Meat

What happens here

The final stage of processing involves butchering the remaining meat from the carcass into smaller, usable portions. This includes trimming away any fat, gristle, or bruised areas that are not suitable for consumption. The clean meat is then cut into various forms, such as stew meat, roasts, or butterfly steaks (as demonstrated by Uncle Tom). Once cut, the meat is carefully placed into freezer bags, with each bag labeled with the type of meat and the date of processing. This ensures proper storage and easy identification later.

Goal: Prepare and package all usable meat for storage