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  • 10) Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.11) Grind meat into hamburger, and into trimmings used to prepare sausages, luncheon meats, and other meat products.12) Remove bones, and cut meat into standard cuts in preparation for marketing.13) Saw, split, or scribe carcasses into smaller portions to facilitate handling.14) Sever jugular
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