This isn’t to negate your point at all, because I get your meaning. But these days, the butcher is a skilled person who makes final cuts of meat. Often in grocery stores.
The people who slaughter the animals do the initial skinning and halving or quartering of animals. Often they will also make the initial rough (large) cuts that get stamped for inspection approval and then vacuum sealed to be delivered to kitchens or butchers. The people at this step are called meat packers and it’s almost always where problems lie. Almost across the board the employees at these places are underpaid, overworked, and it’s where the meat has the greatest chance at contamination.
This isn’t to negate your point at all, because I get your meaning. But these days, the butcher is a skilled person who makes final cuts of meat. Often in grocery stores.
The people who slaughter the animals do the initial skinning and halving or quartering of animals. Often they will also make the initial rough (large) cuts that get stamped for inspection approval and then vacuum sealed to be delivered to kitchens or butchers. The people at this step are called meat packers and it’s almost always where problems lie. Almost across the board the employees at these places are underpaid, overworked, and it’s where the meat has the greatest chance at contamination.