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Meat ButchersHealth food stores typically carry better food than you can find at the local pizza place.
 Field Dressing and Butchering Big Game: Step-By-Step Instructions for Bringing Big Game from Field to Table by Monte Burch, To enjoy big game on the table, it is essential to field dress the meat properly transport it quickly, cool the meat down thoroughly and rapidly, butcher it efficiently, and then cook it to your liking. It's easy to do, especially if you follow the step-by-step instructions and illustrations found in Field Dressing and Butchering Big Game. This complete handbook demonstrates the techniques for eviscerating, skinning, and quartering big-game animals such as elk, moose, wild boar, and caribou in the field; basic butchering techniques on how to cut up big game into roasts, chops, steaks, stew meat, and ground chuck; plus a guide to the tools and equipment you'll need to get started. Author Monte Burch also covers cooking methods, and shares many of his favorite recipes.
 Meat Matters:: Butchers, Politics, and Market Culture in Eighteenth-Century Paris Meat Matters:: Butchers, Politics, and Market Culture in Eighteenth-Century Paris
Amalgamated Meat Cutters - The Amalgamated Meat Cutters (AMCBW), officially the Amalgamated Meat Cutters and Butcher Workmen of North America, was a labor union that represented retail butchers and packinghouse workers. Australasian Meat Industry Employees Union - The Australasian Meat Industry Employees Union, better known as the Meatworkers Union, is an Australian trade union, registered with the AIRC and affilitated to the ACTU. The AMIEU was formed in 1906 as the Federated Butchers Union, and changed its name to the AMIEU in 1912. The Shambles (York) - The Shambles is an old street in York, England, with overhanging timber-built shops, now occupied by souvenir shops as opposed to the original butchers (see Slaughterhouse). The word shambles comes from shammels, from the Saxon Fleshammels (literally 'flesh-shelves'), the word for the shelves that butchers used to display their meat. Mechanically separated meat - Mechanically separated meat (MSM), also known as mechanically recovered meat (MRM) is a paste-like and batter-like meat product produced by forcing beef, pork or chicken bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. Mechanically separated meat has been used in certain meat and meat products since the late 1960s.
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