In a carnivorous world, a butcher is a necessary link in the food chain, carving a carcass of unsavory flesh into mouthwatering cuts.
Trace the grizzly trade's evolution--from yesteryear's butcher on every corner to today's industrial butcher working on a "disassembly" line. Tour the infamous remains of the Chicago Stockyards, where Upton Sinclair, Clarence Birdseye, and refrigeration changed butchering forever; witness high-speed butchering; and travel to a non-stop sausage factory.
Also, a USDA inspector offers the lowdown on HAACP--the country's new system of checks and balances on everything from quality grading to E. coli, Salmonella, and Mad Cow Disease.
Finally, visit the last bastion of old-school butchering--the rural custom butcher, who slaughters, eviscerates, skins, and cuts to his customer's wishes.
Follows the history of butchering animals through the ages.