Meatcutters and Meat Packers

Meatcutters receive animal carcasses in refrigerated trucks from food distributors. For easier handling, the carcasses have already been cut into sides or quarters at the meatpacking plant or central distribution center before shipping. Meatcutters first divide the carcasses into rounds, loins, and ribs, and then into serving-size portions such as roasts, steaks, and chops. Less expensive cuts and meat trimmings are cut into pieces for stewing or ground into hamburger. Meatcutters try to cut everything that can be sold or in some way used into appropriate sizes. About two-thirds of a cow can be processed as beef cuts; another one-fourth can be processed as ground beef, and about 8 percent of a cow can be used for cold-cut-type products.

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