Meat Cutting

Meat cutting is the specialized process of dividing whole animal carcasses into specific cuts of meat, such as steaks, roasts, and ground meat. This involves precise skills in anatomy knowledge, knife techniques, and safety to ensure the meat is prepared efficiently and correctly. Meat cutters follow established butchering standards to maximize yield and quality, often customizing cuts based on customer preferences or culinary uses. The process ensures the meat is properly portioned, trimmed, and packaged, maintaining freshness and safety for consumption.