While the days of the meatpacking district and commercial slaughterhouses are in the past for New York City, remnants of the city’s bloodier history still exist. Known as “live markets,” these small slaughterhouses accept shipments of animals ranging from chickens to goats (and apparently the occasional cow), killing them to order for customers who prefer their meat fresh. Susan Trock of the State Department of Agriculture and Markets told New York Times that New York probably has the highest concentration of live animal markets in the country.