Utilizing remaining trimmings to create artisanal sausages, ground blends, and charcuterie.

The rise of massive rail networks and refrigerated boxcars led to the creation of massive meatpacking districts, famously centralized in cities like Chicago.

Precision knife work to portion those primals into retail-ready steaks, chops, and roasts, removing excess gristle and silver skin.

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

As cities grew rapidly during the 19th and 20th centuries, the traditional role of the neighborhood butcher underwent a massive transformation.