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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.
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)
Butchers at a butcher shop may perform primary butchery, but will typically perform secondary butchery to prepare fresh cuts of meat for sale. These shops may also sell related products, such as Charcuterie, hot food (using their own meat products), food preparation supplies, baked goods and grocery items. Butcher shops can have a wider variety ...
Kari Underly is an American meat cutter and educator. She is also the CEO of Range, Inc. located in Chicago. Underly has provided classes on how to butcher animals, including creating online training. She has also helped develop software and cuts of meat for the National Cattlemen's Beef Association (NCBA).
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.
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
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