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A meat cutter at work. A meat cutter prepares primal cuts into a variety of smaller cuts intended for sale in a retail environment. The duties of a meat cutter largely overlap those of the butcher, but butchers tend to specialize in pre-sale processing (i.e., reducing carcasses to primal cuts), whereas meat cutters further cut and process the primal cuts per individual customer request.
Region 18 included the former members of the Amalgamated Meat Cutters, and its directors were Romeo Mathieu (1979–1983), Frank Benn (1983–1986), and Willard "Bill" Hanley (1986–1988). [49] Region 19 included the former members of the Retail Clerks Union, and its director was Clifford R. Evans (1979–1988). [49]
Butchers at "Big Four" stockyard plants in Chicago, Kansas City, and Omaha formed the backbone of the Amalgamated Meat Cutters and Butcher Workmen (AMCBW). [1] The AMCBW was chartered by the American Federation of Labor in 1897, and was the original labor union to represent retail butchers and packinghouse workers.
"Texas Roadhouse probably has between 1,800 and 2,000 meat cutters across the country, and he's in the top 25," said Scott Orr, managing partner for the north Oklahoma City Texas Roadhouse, 2100 W ...
The Amalgamated Meat Cutters (AMC), officially the Amalgamated Meat Cutters and Butcher Workmen of North America, 1897–1979, was a labor union that represented retail and packinghouse workers. In 1979, the AMCBW merged with the Retail Clerks International Union to form the United Food and Commercial Workers (UFCW)
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