No killing floor at Jimmy Dean
"I wonder what method Sara Lee uses to off the poor porkers for Jimmy Dean's sausage?"
Sara Lee, Oscar Mayer, Patrick Cudahy and most of the big sausage and bacon companies don't have killing floors at their plants anymore. They have distributed the killing and initial butchering to their suppliers. They receive the pork bellies, hams etc. ready for smoking or processing.
The exceptions are the operations offering Kosher Beef that still have the rabbi come in once or twice a week to butcher veal and steers according to the dietary laws. They do it the old fashioned way with a knife, and assure that only certain parts of the cattle are processed for Kosher use.