Cheap meat Cheap meat Cheap meat is a term used to describe relatively inexpensive meat (e.g. fatty cuts of lamb or mutton) or to indicate that the consumer price of meat does not include the overall costs of industrial meat production. The term cheap meat is then either related to subsidies, to hidden costs or to non-material costs ("moral cost") of meat production. Non-material costs can be related to issues such as animal welfare (e.g. treatment of animals, over-breeding). The term is used by critics of the meat industry. The meat industry is subsidized with billions of dollars by governments who support
Meat cutter of the store). With the advent of off-premises pre-packaged supermarket meat, many supermarkets now avoid mention of either cutting or butchering and simply call their meat cutters "Meat Department Associates" or similar. In the UK the term butcher is still used to describe a person, who offers for retail sale, meat ready for cooking by the customer. They will also prepare cuts, joints etc, for the customer. Most corporate retailers still use the term butcher for their meat department operatives A meat cutter is responsible to prepare standard cuts of meat (including poultry and fish) to be sold in either