One wonders how glamorous a career meat cutting or processing in general must look in the wake of books on the food industry like Fast Food Nation. Still, when you bite into a well-cut, well-selected piece of meat...mmmm. Butcher counters are on the rise around TO - high-end butcher shops are sprouting up in my neighbourhood, while counters are creeping their way into several large No Frills locations (Golden Mile recently added one).
Here's one guy who didn't pay enough attention in class...
Check out the Canadian Food Inspection Agency's handy guide to meat cuts.
Source: Confidential, November 1965