In America, large meat processing facilities typically employ a specialized labor approach, where one butcher will trim one feature of a cut (ie. striploin tail length) before passing it to the next butcher. Production lines in Europe tend to have one butcher trim all of the features of a cut (ie. 4-5 features on a striploin primal). In New Zealand, one butcher might work on many cuts over the same shift (ie. striploin, rump, and fillet).
