Slaughtering needs to occur in dedicated companies. When pigs arrive at the slaughterhouse, they are kept enclosed for some time in lairage. The modern slaughter process is a very efficient and highly sanitary process consisting of the following actions: stunning, bleeding, hair removal, head removal, organ removal, splitting, carcass examination, and chilling. After chilling, most slaughterhouses also cut the carcasses. Meat is sold to processors, wholesalers or retailers directly. Quality butchers buy carcasses for processing themselves. All parts of the pig are used.