It's a dying trade. Not near as many people see the animal go from swinging sides to ready for sale cuts.
In the chain store meat rooms, all the meat comes in "block ready". The cuts are broken down into mostly boneless pcs. This doesn't allow anyone to train up on breaking down whole animals. Even worse than that in the larger cities the meat comes into the store pre-cut and packaged including the grinds. All they have in the stores now are a couple cuts for custom orders like thicker steaks or large prime rib roasts.
