Kuai (dish) meat in large thin pieces in the manner of carpaccio, however the term "kuai" was used to refer to this method. "Kuai" is the preferred preparation of raw beef and lamb, or fish such as the carp, while meat from wild deer and boar were prepared as "xuan". Thinness in the slices or strips was an important factor for judging the quality of the dish. During the Zhou dynasty and the Warring States period, "kuai" made from all fauna were widely consumed. During the time of the Qin (221–206 BC) and Han (206 BC–220 AD) dynasties, "kuai" made from the
Meat cutter a self-serve or specialty counter. In the UK the term used for retail meat cutter, is still butcher. Retail meat cutters are found in a customer-oriented, retail environment. This can be anything from a small family-owned meat shop to a large international supermarket chain. Meat cutters are a registered trade. Industrial meat cutters are found in production-oriented facilities, and generally perform fewer tasks, but repeatedly. The term "meat cutters" typically deal with "primal" cuts - segments of the carcass broken down into smaller (but still unfinished) pieces to make them easier to handle. Retail meat cutters traditionally work indoors, in