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Transforming a massive whole or half-carcass into manageable "primal cuts" (like the chuck, rib, loin, and round).
To honor the life of the animal and reduce waste, modern butchers utilize the entire carcass. They have revived forgotten or "butcher's cuts"—like the hanger steak, tri-tip, and flat iron—and process bones for broths and fats for tallow. 🥩 The Anatomy of the Craft Butchers
📍 To truly appreciate the art of butchery, seeing a master at work is irreplaceable. From the precise movement of the boning knife to the strategic display of fresh cuts, the visual aesthetic is a blend of rugged labor and artistic execution. Transforming a massive whole or half-carcass into manageable