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