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Meat from lambs and sheep is produced on a much smaller scale than either beef or pork (less than one-tenth of that provided by cattle, for example). 1_______. The most select lambs may weigh no more than 14 to 18 kg and yield about 48 to 50 per cent of their weigh in meat.
2_______. The steps in this process generally include stunning, bleeding, eviscerating, and skinning.
3_______.
Meats are marked as fresh or processed goods or become ingredients of various meat products, including many types of sausages and luncheon meats. 4_______.
They ordinary weigh between 45 and 70 kg.
The meat-products industry, though called meat packing, includes the slaughtering of animals.
The usual method of preserving meat from bacteria and decay are refrigerating, freezing, curing, freeze-drying, and canning.
They also yield a number of important by-products.