Don't try this at home, lifelong butchers say.
The skills of the modern butcher don't vary much from those of butchers gone by — a steady hand, incisive knowledge of anatomy, willingness to pay dues and be quick to cut up with customers.
"Customer service is big," said Skinner Grocery Meat Market Manager Don Cunningham.
During about 40 years as a butcher, Cunningham has seen the blade trade fade a bit.
"It was a lot different than it is now," he said. "You'd still get carcass beef come in the back door, knock it down, throw it on the wall."
He means slice it up and set the cuts on shelves against the cooler wall. Skinner's, on Judson Road, still takes special orders for whole quarters of beef, which is one fourth of the animal, and Cunningham will break those down.
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