Group 1 - The slaughterhouse is modern and well-equipped, covering over 100 acres with an investment exceeding 100 million, featuring areas for livestock trading, inspection, and a comprehensive production workshop [1] - Despite its advanced technology, the slaughterhouse struggles with operational management and logistics due to a scattered customer base, leading to frequent minor issues [2] - The slaughterhouse's primary customers include local supermarkets and retail meat vendors, who typically place large orders, simplifying order processing [9] Group 2 - The production process involves detailed butchering, where a single cow can yield various cuts, with specific parts like the "吊龙" (Hanging Tender) being particularly scarce and valuable [6][10] - The slaughterhouse faces challenges in meeting customer demands due to the fixed yield of meat cuts per cow, leading to potential conflicts when multiple customers request the same high-demand cuts [10][11] - The operational dynamics reveal a tension between customer expectations and the slaughterhouse's capacity to fulfill orders, often resulting in last-minute adjustments and negotiations [15][20] Group 3 - The slaughterhouse operates under strict regulations, with recent updates to laws emphasizing centralized slaughtering and mandatory health inspections to combat illegal practices [23] - The market environment is characterized by a mix of formal and informal practices, where some vendors, like 王老板, navigate regulatory challenges while maintaining a facade of self-sufficiency [24] - The experience within the slaughterhouse highlights the complexities of the meat supply chain, where logistical issues and customer demands create a continuous cycle of operational stress [25][27]