Today's retail meat department is a scene of transition. Products in the cases are changing to reflect updated lifestyles and consumer demands for convenience. Similarly, the specialists behind the counter and those managing them are discovering they have to find new ways to "add value" to their services or face the unkindest cut: a lack of retail work. The job outlook isn't rosy for butchers and meatcutters, whose special skills have made them among the best-paid employees of ...
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