Prior to the day of slaughter, select the slaughter site, accumulate
all equipment, prepare for waste disposal, and, if necessary, make
arrangements with a local processor or meat market for chilling and
cutting the carcass. If you plan to have the carcass chilled and cut
up, arrangements should be made concerning the time and day on which
the carcass can be accepted, the charges and specific instructions for
chilling, cutting, wrapping, and freezing the carcass.