DES MOINES, Iowa — Kent Weise loves his work, but after 38 years slaughtering cattle, lugging carcasses that can weigh more than 1,000 pounds and slowly, methodically slicing cuts of meat, he understands why few people want to go into the business anymore.
"It's killing cows. It's blood and guts," said Weise, who runs a small meat company here with his wife, and whose own three children have no interest in following in his footsteps.
Demand for locally produced beef is surging as never before, but the butchers who for generations have prepared and sold meat to customers and markets are a dwindling profession.
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