After an animal is butchered, the carcass is drained, skinned and then hung in a cooler. The carcasses are kept in the cooler for at least 14 days before being removed for cutting and packaging. Customers can request that their meat hangs longer than 14 days. Purcella’s divides their days so that Mondays, Wednesdays and Fridays are reserved for cutting and packaging, while Tuesday’s and Thursday’s are reserved for butchering, and work with hams and bacon. On butchering days, cleaning is constantly in motion to keep the tools and space clean.