The class A units are modern slaughterhouses supplying high quality carcasses to processors and factories producing packed fresh meat and sausages for retailers. A range of small- and medium-sized market-oriented enterprises provide slaughter facilities and supply bazaars and shops with fresh meat or provide sausage and other meat products. These enterprises have problems meeting international veterinary and hygiene standards, and most sausages have a shelf life of less than a week (FAO, 2010b). High-income urban consumers are more often concerned that the beef has passed through Class A slaughterhouses and factories with strict sanitary controls.