My journey in fat of the land has been one of discovery, getting a glimpse of the trades and artisans that the venture depends on.
There’s a lot of work that goes into the breakdown of a beast and presenting them for customers! I estimate about 1.5 man days. Of course on a production line that would probably be reduced by half). However our purpose is to present top quality rather than quantity.

There’s a lot of heavy work, moving carcass pieces around. This is required to use the craftsmans time judiciously. Its such pleasure to watch them work!
The skill involved is really amazing to see!

First the butcher , in his chain mail suit, tackles the beef quarters. His blade glides efficiently across unseen seams to reveal ball joints and muscle groups.

In,  then down, then across, suddenly a hip bone appears. I was amazed! His purposeful cuts which seemed blind were in fact driven by knowledge and deep competence.
I don’t think there’s anything more compelling to witness than such competence! Probably because we yearn for it also. I think it was best expressed by Heinlin who listed everything a man should be able to do. Among them was to butcher an animal. His reasoning, because “specialisation is for insects.”

It is an unfortunate how todays world forces us into such specialisation. I think if we can’t do as Heinlin suggests we should at least we make sure we have those competencies in our close network.