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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]
The term can also be used in a semi-humorous or metaphorical way to describe someone whose actions resemble the various skills and methods of a butcher (chopping, cutting, slicing, stabbing etc.) Spanish footballer Andoni Goikoetxea was popularly ascribed the epithet "The Butcher of Bilbao" in recognition of his perceived aggressive style of ...
A meat broker is an entity of the meat industry that brokers the buying and selling of meat, carcasses, animal products, and animals such as cattle, sheep, swine, goats, horses, etc. [1] Meat brokers can also be known as poultry brokers or meat and poultry broker depending on their offerings.
It later adopted the name Retail Clerks International Association, and subsequently became the Retail Clerks International Union. In 1979, the Retail Clerks merged with the Amalgamated Meat Cutters to form the United Food and Commercial Workers. In 1934 the RCIU created a local chapter in Milwaukee, which quickly grew to over 600 members.
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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.
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