Things your Butcher won’t tell you

There’s much truth to this article found on Smart Money, with one very notable exception…most of the people being referred to in the article are no longer being called “butchers”, because the title “butcher” comes with very specific skill set, and in some cases, a right to unionize.

From item #1:

Being a butcher is a lot different than it was 25 years ago. Back then skilled meat cutters used their muscle to break down whole carcasses and their know-how to ensure no scrap was wasted. Today butchers are more often found behind the meat department counter at one of the large grocery chains, where their skill set â?? and salary â?? has been reduced to accommodate the demands of big business. Their main job now is to cut up smaller pieces, known as primals, into individual portions, as well as to shape and tie roasts, and to grind meat for sale.

The upshot: Many butchers don’t know a whole lot about the meat they’re hawking â?? where it comes from or basic information about varying cuts, preparation or cooking time.

How very true. Most “butchers” found at the supermarkets are actually clerks; a far different type of worker.

Also notable is item #6, which covers a subject we’ve talked about here previously:

Surely “all natural” meat is a good option? Nope. According to the U.S. Department of Agriculture, the terms “natural” and “all natural” on a meat label in no way reflect how the animal was raised or what it was fed; “natural” means only that producers have introduced no colors or additives to the meat after processing

As others have noted, when buying meat, look for grass fed over grain fed. Ignore the “natural” label, as it can mean almost anything.

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