Yo man, I heard someone had put a green light out on you, so watch your back.

The most important is the carcass but the liver, kidneys and, to a limited extent, various other visceral components also have value as food items.[…]For example, the carcasses from sheep and cattle have the head removed immediately after slaughter but in pigs this may be delayed until after chilling and further butchery.

[…] So he passes To second childhood; but, as quickening gases, Being fled, leave zestless a once cheering draught, We grow not merry though the Dotard laughed.

This interaction, allied to the possibility of pseudoreplicating the estimates for dead clams, supported the decision to perform further modeling only for dying clams.