Your meat from farm to fridge

Chickens
Chickens are plucked with mechanised rubber fingers, and the innards removed. The birds may be cut up (eg: for chicken wings or breasts), left whole for roasting, or made into products such as soup, pâté and stock cubes.

Sheep
Young animals have more tender meat and end up as lamb, while the older creatures are sold as mutton. The meat may also end up in sausages or mince.

Pigs
The carcasses are cut up and sold as fresh pork, or made into cured products (such as bacon and hams) by injecting the meat with salt solution under pressure. Sow meat usually ends up in sausage rolls, pork pies or ready meals.

Cows
The way the meat is cut determines the price. Rump steak is the high-quality cut from the rear of the animal. Brisket is the lower-quality cut from the animal’s neck. The muscle tissue, fat, skin, rind and gristle may also be sold to make economy products such as beef burgers.