Categories
Butcher
An in-house butcher breaks primals into portion cuts, saving 20-40% on protein cost versus buying pre-portioned, and gives you menu control over specials and aging programs. Steakhouses, whole-animal restaurants, and high-volume Italian rooms with a meat-forward menu are the typical buyers. You cannot reliably hire a NYC butcher who can break a quarter unsupervised under $28/hr in 2026 — the 2.87-29.64/hr BLS band understates the real market for skilled work.
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