Which species are typically split during processing?

The correct choice pertains to the species that are typically processed in a way that involves splitting them into sides, which is a common practice during meat processing. In the processing of swine (pigs) and cattle (cows), the carcasses are often split down the middle to create two halves, known as sides. This allows for easier handling, transportation, and storage of the meat, as well as facilitating the cutting and processing of various meat products from each side.

In contrast, sheep and goats are often processed whole or may be cut into smaller sections but do not typically undergo the same splitting procedure as swine and cattle. Similarly, chickens and turkeys are processed differently, focusing more on plucking and evisceration rather than being split down the middle like larger mammals. The practices involved in processing different species can vary significantly, making this distinction important for understanding meat science and production.