In the culinary sector, the profession of butchery is on the rise. More than ever customers now appreciate the professionally-butchered meat at the meat shops, and restaurants incorporate butchery into their kitchens. Young men and women begin to take up training and become apprentices in the trade.
Read more about the rise of the meatcutting trade in the following article from the New York Times: Young Idols with Cleavers Rule the Stage.
