 Later, the carcass is usually butchered into smaller cuts.The animals most commonly slaughtered for food are cattle and water buffalo for beef and veal, sheep for lamb and mutton, goats for goat meat, pigs for pork, deer for venison, horses for horse meat, poultry (mainly chickens, turkeys and ducks), insects (a commercial species is the house cricket), and increasingly, fish in the aquaculture industry (fish farming).The use of a sharpened blade for the slaughtering of livestock has been practiced throughout history.