The rise of massive rail networks and refrigerated boxcars led to the creation of massive meatpacking districts, famously centralized in cities like Chicago.
Assembly-line processing broke the animal down much faster than a single craftsman could. By the mid-to-late 20th century, pre-packaged, plastic-wrapped meats in supermarkets began to replace the local corner butcher shop. Butchers
Precision knife work to portion those primals into retail-ready steaks, chops, and roasts, removing excess gristle and silver skin. The rise of massive rail networks and refrigerated
The story begins in the prehistoric era, making butchers one of the oldest professions in human history. Precision knife work to portion those primals into
Utilizing remaining trimmings to create artisanal sausages, ground blends, and charcuterie.
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